Oven Roasted French Cut Rack of Pork
Recipe Type: Easy
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This exquisite cut of meat needs a recipe as refined as this one to produce an amazingly tender and juicy rack of pork. Not only is it delicious, but beautiful to serve your family and friends for a special occasion or “just because!”
Ingredients
- Brine:
- 1 quart of Apple Juice.
- 1/4 cup of Salt
- 1/2 cup of minced Garlic
- 1/8 teaspoon of fresh ground pepper.
- Seasoning:
- 2 teaspoons Mustard Seeds
- 2 teaspoons Coriander Seeds
- 1 Tablespoon Dill Seeds
- 1 Tablespoon Granulated Onions
- 1 Tablespoon Red Pepper Flakes
- 1 Tablespoon Granulated Garlic
- 1 Tablespoon Coarse Sea Salt
- 1 Tablespoon Paprika
- 1 Tablespoon Thyme
- 1 Tablespoon Sage
- 1 Tablespoon Rosemary
- 2 Tablespoons Black Peppercorns.
- 6 Carrots roughly cut
- 10 Brussel Sprouts cut in half.
- 1 Large onion, cut in 3 slices
- 1 pound small Red Potatoes, halved.
- 2 cups of Vegetable Stock
- 6 knobs of Garlic, cut 3/4″ off the top and drizzled with olive oil.
- Wondra Gravy Flour
Instructions
- In a large roasting pan, add carrots, potatoes, Brussel Sprouts, onions, peppercorns and garlic to the bottom of the pan.
- In a bowl, combine Mustard Seeds, Coriander Seeds, Dill Seeds, Granulated Onions, Red Pepper Flakes, Granulated Garlic, Sea Salt, Paprika, Thyme, Sage, and Rosemary.
- With a knife, cut slits into the pork loin fat about 1/4″ deep every 3 inches.
- Mix seasoning mixture thoroughly and massage into the pork loin.
- Arrange pork loin ribs to sit angled about 2 o’clock on the vegetables, fat-side-up.
- Sprinkle remaining seasoning mixture over the vegetables in the pan and add vegetable stock.
- Place pan in a preheated oven at 450 degrees for 15 minutes.
- Reduce temperature to 350 degrees and tent the pork loin.
- Cook for 1 hour and 15-30 minutes (to an internal temperature of 160 degrees).
- Remove the pork loin from pan and let it rest on a cutting board for 10-15 minutes before slicing.
- Remove vegetables and broth from pan, along with any meat scraps from the pan.
- Place the broth in a small pan and bring to a boil. Slowly sprinkle Wondra into the broth and stir. Continue to add Wondra in small amounts until desired gravy consistency is met.
- Cut between each rib of the pork loin and plate.
- Drizzle gravy over pork rib and serve with vegetables, potatoes, and a garlic knob! Bon Appetit!!!
Count, you must live in a big town because in all my years I’ve never seen a French-cut piece of pork like that in my supermarkets. I will try it with what I can find here in Hicksville USA
Hi Joe, actually I live in a small town USA too. It was a fluke that our grocery store had that rack of ribs in the meat counter and I grabbed it. I’m sure you’ll do a great job with whatever piece of meat you make this recipe with. Thank for viewing our site. Blessings and Bon Appetit!!!