Roasted Rack of Pork

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ROASTED RACK OF PORK / Carré de Porc Roti



The roast rack of pork is dressed, sleeved, tied and cooked in a hot oven 180 and 220 degrees Celcius through to the core; served with the juice obtained by deglazing the cooking juices.


Preparation: 20 mins.   

Cooking: 1 hour 30 mins.   

Servings: 8 people

Cuisine: France


INGREDIENTS

  • 1 rack of pork weighing 2.4kg (untrimmed)
  • 40g of butter
  • fine salt
  • ground pepper
  • 100g carrots
  • 80g onion
  • some cloves of garlic
  • 1 sprig of thyme
  • 1 bay leaf
  • 2 tsp herbs en provence
  • 50 cl light brown stock

INSTTRUCTIONS

1. Dress the rack of pork

Proceed according to the basic technique  : remove the vertebrae and the nerve, sleeve the rib bones and tie. Crush the bones and set aside. In small bowl, combine the herbs, pepper, salt to make paste. Spread the roast on all sides with the ointment.


2. Prepare the roasting pan

Take the rack of pork out at least 2 hours in advance to allow it to warm up.

Just before cooking, season it and place it in a roasting pan of suitable size, especially not too large. Arrange the crushed bones and lean trimmings all around. Coat it with melted butter or oil.


3. Roast the rack of pork

Bake at 220°C for 1h15 to 1h30 depending on its thickness. Turn and baste frequently during cooking. Never prick the meat.

The ideal is to carry out a cooking with the probe and to take out the meat at 58°C at heart, it will finish cooking by inertia during the phase of rest.


4. Peel the vegetables and cut them into fine mirepoix while the roast cooks. Add the vegetables in 15 to 20 minutes before the end of roasting.

At the end of rest, the core temperature of the rack pork should be between 63°C and 66°C depending on the desired extra.


5. Let the meat rest

Remove the roast to a baking sheet and let it rest for about twenty minutes, covered with a sheet of aluminum foil. This step allows the cooking to end, the flesh to relax and the juices to distribute through the meat.


5. Arrange the rack of pork on a serving platter surrounded by a little roast juice. Drizzle with half-salted butter. Decorate the ends of the dish with roasted vegetables. Serve the rest of the juice in a sauce boat.



SUGGESTION

Roast rack of pork is usually served with Boulangère potatoes, lentils or braised cabbage.

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