Honey and Sage-Roasted Rack of Pork

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Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Servings: 16

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

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Ingredients

2 8-rib pork loin racks, center cut, chine bone off (Frenched)
salt and pepper, to taste
1/2 cup honey
2 tablespoons fresh sage, snipped

Cooking Directions

Season pork racks with salt and pepper. Place each rack in roasting pans with bones facing up and sides not touching. Roast at 350 degrees F. 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 about 10 minutes. Stir together honey and sage. Brush honey mixture onto roast after removing from oven.

Serves 16

Note: For serving, two roasts can be positioned with bones interlaced as in photo.

Serving Suggestions

Nothing is more memorable than the unexpected. This rack of pork is perfect for those large holiday gatherings. Serve with Cranberry Waldorf Salad, Brussels Sprouts with Prosciutto and Parmesan, Garlic Rosemary Mashed Potatoes, and finish with Cherry-Crowned Almond Pear Gems.

Nutrition Information

Calories: 230 calories
Protein: 31 grams
Fat: 7 grams
Sodium: 95 milligrams
Cholesterol: 90 milligrams
Saturated Fat: 3 grams
Carbohydrates: 9 grams
Fiber: 0 grams

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About the Cut: Pork Rib Roast/Rack of Pork

Pork rib roast is also referred to as rack of pork (it also may be labeled center-cut pork loin). The cut originates in the rib area of the loin, so it contains a bit more fat which makes it flavorful.

About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

This cut makes a show-stopping centerpiece for an elegant dinner. Pork rib roast is not always available in the supermarket meatcase, but you can easily order it ahead of time. Before roasting or barbecuing the pork rib roast, it should be “Frenched.” Simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher also can do this for you.

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Butcher's Tips

Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.