Juicy Roast Rack of Pork
Watch the recipe video
Ask people about about a pork roast and you'll hear two things: It's too dry, and it's too tough... Both of those problems stem from over-cooking; over-cooking that we've been told we have to do by 'food safety experts'. However the tides have turned, and research now reveals that pork is safely cooked at much lower temperatures - plus the dangers we've been warned about actually don't exist.
As always - make sure that you test the done-ness of your roast with a temperature probe or a digital instant read kitchen thermometer. Also make sure your kitchen thermometer is properly calibrated.
- 1 ½ tsp (7 mL) fennel seeds
- 1 Tbsp (15 mL) coarse salt
- 1 Tbsp (15 mL) rosemary leaves
- 2 tsp (5 mL) black pepper corns
- 5 garlic cloves, coarsely chopped (optional)
- ¼ cup (10g) sage leaves and tender sprigs
- finely grated zest of 1 lemon
- 5 Tbsp (75 mL) extra-virgin olive oil
- 2 Kg 6-8 ribs pork rib roast