I make an amazing rack of pork. I just came up with and made this recipe this Christmas, and it will now be my Christmas Eve dinner from now on. You can use any rub recipe that you like, but this is the one that I use. The pork is tender, juicy and delicious!
French-cut rack 7 bones
5 nice-sized cloves of garlic
2 - 3 shallots
Rosemary (fresh. lots)
1 - 1 1/2 T. cumin
1 - 1 1/2 T. tumeric (I use it for anti-inflammatory reasons, can be left out)
2 - 3 T. dijon mustard
1/4 c. EVOO (as necessary)
Finely chop garlic and shallots, then add ~ 1 - 1 1/2 t. kosher salt to the garlic and shallots and continue to chop finely (almost to a paste)
Finely chop rosemary and sage and add to the "paste". Add cumin and tumeric to the mixture and mix to well incorporated. In a small bowl, add mustard and oil; whisk til well mixed, and then add to the spice mixture. Rub all over rack. Rub exposed bones with oil. Refrigerate at least 12 hours.
Pull rack out 2 hrs. prior to cooking. Let stand at room temp. Once rack is at room temp., pre-heat oven to 350 and heat 2 - 3 T EVOO in a hot dutch oven. Sear rack on all sides (about 5 mins each side). Once seared, remove pork from pan and place on a plate. (If you are making stuffing, you can sautee any veggies you want in the stuffing at this point). Place a rack in the dutch oven, and then place the pork on rack fat side up. Place in oven 18 mins / lb. Once cooked, transfer the pork to a plate and cover with aluminum foil for at least 30 mins. Carve when ready...YYUUUMMMM!
It might seem a little intensive, but well worth it!
We never repent of having eaten too little.
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