This recipe is easy
Italian-Style Rack of Pork
Ingredients
Preparation
In The Oven
- Place oven rack in middle position. Preheat oven to 200 °C (400 °F).
- In a bowl, mix herbs, fennel seeds, garlic, half of the oil, lemon juice and zest. Season with salt and pepper and set aside.
- On a work surface, use the tip of a knife to make small incisions in the rack, inserting some of the herb blend into the slits. Coat the rack with the remaining mixture.
- Place the rack in a resealable plastic bag and refrigerate for 60 to 90 minutes.
- In a large oven-safe skillet, heat the remaining oil over medium-high heat and brown the rack of pork on all sides.
- Roast for about 40 minutes or until the thermometer inserted in the centre of the meat reads 60 °C (140 °F) for pink doneness. Remove rack from oven and set aside on a plate. Cover with foil and let stand for 15 minutes.
- Meanwhile, deglaze the skillet with chicken broth. Season with salt and pepper.
- Slice rack between the ribs and serve with cooking juices.
- For a hearty soup, add thin pork slices, carrots, celery, sliced mushrooms, tomato cubes and orzo to the filtered broth. Complete your lunch with whole wheat crackers and cheese.
Nutritional value per serving
- 364 calories
- 44 g of protein
- 18 g of fat
- 4 g of carbohydrates
- 2 g of fibre
- 0 g of sugar
- 256 mg of sodium
