- 6
Ingredients
- 1 loin rack of pork, bone-in (4 lbs. or 4-5 ribs)
- 1 TB. olive oil
- 3 large garlic cloves, minced, or tsp. MINCED GARLIC
- 11/2 tsp. KOSHER FLAKE SALT
- 11/2 tsp. BASIL
- 11/2 tsp. THYME
- 11/2 tsp. PARSLEY
- 11/2 tsp. CRACKED ROSEMARY
- 1 TB. COARSE GRIND BLACK PEPPER
- 3/4 Cup butter (or margarine), cut up, 11/2 sticks
- 1/2 Cup all-purpose flour
- 4 Cups chicken stock (4 Cups water plus 3 tsp. CHICKEN SOUP BASE)
- 2 tsp. tomato paste
- 1 tsp. RUBBED SAGE
- 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
Preparation
Step 1
Preheat oven to 350. Combine the olive oil with the garlic, SALT, BASIL, THYME, PARSLEY, ROSEMARY and COARSE GRIND BLACK PEPPER. Rub the pork all over with olive oil and herb mixture. Place the pork on a rack and roast at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into the thickest portion registers 150 (Sharon prefers 140-145). The temperature will rise about 10 degrees while resting. If you prefer a higher than 160 final temperature, cook longer as desired. Transfer the pork to a serving tray. Cover and let rest while making the sauce.
For the sauce, pour the pan drippings into a skillet. Add the butter; cook over medium heat until the butter melts. Whisk in the flour until smooth and bubbly. Gradually whisk in the stock, tomato paste, SAGE and PENZEYS FRESHLY GROUND PEPPER; cook over medium heat, whisking constantly, 2 to 3 minutes or until the mixture is thickened. Slice the roast between the bones and serve the sauce over the pork, under the pork or on the side.
Prep. time: 15 minutes
Cooking time: 75-90 minutes
Serves: 6-8