Roasted French Rack of Pork

You may not want to skimp on the garlic and pepper when flavoring these satisfying chops. And be sure to ask the butcher to french the bone for you (it leaves a nice handle for the meat when you cut it).

Serves: 6
Cook Time: 75 Minutes

Ingredients

• One 4 to 5 pound Smithfield Pork Loin (chine bone removed)
• 2 garlic cloves peeled
• Coarsely ground black pepper

Steps

Trim excess fat from pork loin and trim rib bones of all extra meat. (This is called frenching the bones; you can ask your butcher to do this for you). Cut garlic cloves in half and rub over all surfaces of loin; sprinkle loin generously with black pepper. Place rack of pork bones up on rack in shallow roasting pan. Place in preheated 350 degree F. oven and roast for 1 to 1 1/2 hours about 18 to 20 minutes per pound until meat thermometer inserted in center of loin eye reads about 155 degrees F. Remove rack from oven and let rest about 10 minutes. Cut between rib bones to serve.

Serving Suggestions

Serve with buttered green beans, dill pickled beets and a loaf of French bread.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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