Juicy Roast Rack of Pork Recipe - Glen And friends Cooking

rack of pork

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine can provide similar flavor without alcohol.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and lasts longer.

Toast fennel seeds in a dry frying pan until fragrant, avoiding browning.

In a blender, combine salt, rosemary, black pepper, sage, toasted fennel seeds, and lemon zest.

Blend the mixture and drizzle in olive oil to create a paste.

Rub the paste all over the pork roast, ensuring it's well coated.

Let the pork sit at room temperature for 2-3 hours or refrigerate overnight, bringing it back to room temperature before cooking.

Preheat the oven to 250°F (121°C).

Use a temperature probe to monitor the internal temperature of the pork.

Cook the pork until it reaches 140°F (60°C), which takes about 1 hour and 45 minutes for a 2-kilo roast.

Tent the pork with foil after removing it from the oven.

Preheat the broiler and place the pork under it for 5-10 minutes to brown the outside, turning it for even browning.

Let the pork rest briefly before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level: