02-22-2005, 02:05 PM
[font "arial"][size 4]Holiday Rack of Pork
1 (4 to 5 pound) center loin pork
roast, chine bone removed
2 cloves garlic, peeled
Coarsely-ground black pepper
Trim excess fat from loin and all extra meat from rib bones (or ask the butcher to "French" the bones for you). Cut garlic cloves in half and rub over all surfaces of loin; sprinkle generously with black pepper. Place in preheated 350 degree F oven, with bones up, on rack in shallow roasting pan. Roast 1 to 1 1/2 hours (about 18 to 20 minutes per pound) until meat thermometer placed in center of loin eye reads 160 degrees F.
Remove from oven; let rest 10 minutes. Cut between rib bones to serve.
Serves 6.[/size][/font]
1 (4 to 5 pound) center loin pork
roast, chine bone removed
2 cloves garlic, peeled
Coarsely-ground black pepper
Trim excess fat from loin and all extra meat from rib bones (or ask the butcher to "French" the bones for you). Cut garlic cloves in half and rub over all surfaces of loin; sprinkle generously with black pepper. Place in preheated 350 degree F oven, with bones up, on rack in shallow roasting pan. Roast 1 to 1 1/2 hours (about 18 to 20 minutes per pound) until meat thermometer placed in center of loin eye reads 160 degrees F.
Remove from oven; let rest 10 minutes. Cut between rib bones to serve.
Serves 6.[/size][/font]