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Source: Fabulous Food Associations

Roasted Rack of Pork

Rack of pork is always an elegant presentation and this one tastes especially good with spicy couscous or rice pilaf. While it's lovely any time of year, it's particularly welcome at a holiday party.

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Serves: 6
Prep Time: 15 minutes
Cook Time: 1 to 1 1/2 hours
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4 pound whole rack of pork, 6 to 7 ribs
2 garlic cloves, peeled




Preheat the oven to 350 degrees F.


Trim excess fat from pork loin and trim rib bones of all extra meat. (This is called frenching the bones; you can ask your butcher to do this for you).


Cut the garlic cloves in half and rub them over surfaces of loin; sprinkle the loin generously with black pepper.  Put the rack of pork, bones up, on a rack set in a shallow roasting pan. Roast for 1 to 1 1/2 hours, about 18 to 20 minutes per pound, until a meat thermometer inserted in the meat without touching the bone reads about 155 degrees.


Remove the rack of pork from the oven, let rest about 10 minutes. Cut between rib bones to serve.






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