HERB-CRUSTED RACK OF PORK

HERB-CRUSTED RACK OF PORK image

Number Of Ingredients 16

Ingredients
2 (3- to 4-pound) racks of pork
3 tablespoons olive oil
1 1/2 teaspoons salt
7 garlic cloves, minced
1/3 cup chopped fresh basil
1/3 cup chopped fresh thyme
1/3 cup chopped fresh parsley
2 tablespoons coarsely ground pepper
1/4 cup butter or margarine, cut up
1/3 cup all-purpose flour
2 (14 1/2-ounce) cans chicken broth
1 tablespoon tomato paste
2 tablespoons chopped fresh sage
1/4 teaspoon pepper
Garnish: fresh thyme sprigs

Steps:

Preparation Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. Bake at 350° for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160°. Transfer pork to a serving tray. Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with pork. Garnish, if desired. Note: Ask your butcher to French-cut the racks for a nice presentation. A rack of pork is bone-in, fresh pork loin. Southern Living, NOVEMBER 1997