Friday, February 15, 2013

Herb Crusted Rack of Pork

Have you ever stood in the meat aisle at a grocery store and thought a cut of meat looked fun but overwhelming? How do I season it? How do I cook it? Will it be tough?

Yes, I have.

I took the plunge this Valentines and bought a rack of pork. It turned out lovely thanks to my new, digital meat thermometer. 

 It's real simple. Coat with herbs and roast until the temperature reaches 145.

Let pork rest for 5 minutes so the juices can slowly go back into the meat.

Go here for the recipe.

I roasted the pork on 450 for 15 minutes to brown the outside and then
turned it back to 350 until the temperature read 145.

Have you cooked a rack of pork before?
A rack of pork is bone-in, fresh pork loin.



  1. This looks good! Daren made a Venison French Crown Roast from a deer he killed this fall. He wants to try it with lamb next.

  2. I hope you're ready to do this again soon! This looks incredible, i applaud you're bravery. It's time to talk about spring!