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This recipe is very easy

Rack of Pork with Herbs and Pancetta

55 minutes to 1 hour 10 minutes Cook time 20 minutes Prep time 4 to 6 servings



In The Oven

  1. Place oven rack in middle position. Preheat oven to 400°F (200°C).
  2. In a bowl, combine fennel seeds, herbs, garlic, 1 tbsp. (15 ml) olive oil, lemon juice and zest. Season with salt and pepper.
  3. On a work surface, brush rack of pork with herb mixture.
  4. In a casserole, pour remaining oil. Add rack of pork and bake 20 minutes on each side. Remove rack and reduce temperature to 325°F (160°C).
  5. Cover the rack with pancetta slices and bake for about 30 minutes or until a thermometer inserted in the centre of the meat reads 140°F (60°C) for pink doneness. Keep an eye on the pancetta during cooking and cover with aluminum foil as needed to prevent it from drying out or burning. Transfer rack to a plate and set aside. Cover with foil and let stand for 15 minutes.
  6. Meanwhile, deglaze roasting pan with chicken broth over medium heat.
  7. Slice rack between the ribs and serve with cooking juices.

Nutritional value (per serving)

  • 463 calories
  • 50 g of proteins
  • 27 g of fat
  • 5 g of carbohydrates
  • 2 g of fibres
  • 0 g of sugar
  • 523 mg of sodium
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