Prep Time: 5 minutes
Cook Time: 1 hour, 30 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
4-5 pound rack of pork, chine bone removed
2 cloves garlic, crushed
black pepper, coarsely ground
Heat oven to 350 degrees F. Trim excess fat from pork loin and trim extra meat from between rib bones. This is called “Frenching” the bones; you can also ask your butcher to do this). Rub all surfaces with crushed garlic and sprinkle generously with black pepper.
Place pork roast, bones up, on rack in shallow roasting pan. Roast for 1 to 1 1/2 hours (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest 10 minutes. Cut between rib bones to serve.
Wine Suggestion: For an elegant dinner party, pour a Cabernet Sauvignon; for a summer dinner party, try a Zinfandel.
Calories: 390 calories
Protein: 44 grams
Fat: 15 grams
Sodium: 105 milligrams
Cholesterol: 135 milligrams
Saturated Fat: 8 grams
Carbohydrates: 0 grams
Fiber: 0 grams