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Rack of pork with herbs
2013-08-06
https://www.metro.ca/userfiles/image/recipes/carre-porc-herbes-5093.jpg
PT20M
PT1H00M
PT1H30M
Preheat the oven to 350°F (180°C).In an ovenware skillet, over medium high heat sear the rack of pork in half the oil and all the butter. Set aside.Chop the herbs and mix them with the rest of the oil.Cover the pork with the herbed oil and cook in the oven for about 45 to 50 minutes or until the internal temperature reaches 170°F (77°C).Wrap it in perforated aluminum foil and let it stand 10 minutes. Cut in 4 equal parts between the ribs.
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Metro
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1 1/3 lb (600 g) rack of pork
3 Tbsp. (45 mL) butter
3/4 cup (190 mL) extra virgin olive oil
1 bunch of parsley
1 bunch of basil
1 bunch of fresh chive
1/2 bunch of fresh thyme
salt and ground pepper to taste
Rack of pork with herbs
-
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Gluten-free
4
servings
0:20
Preparation
1:00
COOKING
1:30
TOTAL TIME
Ingredients
-
1 1/3 lb
(600 g)rack of pork
-
3 Tbsp.
(45 mL)butter
-
3/4 cup
(190 mL)extra virgin olive oil
-
1
bunch of parsley
-
1
bunch of basil
-
1
bunch of fresh chive
-
1/2
bunch of fresh thyme
-
salt and ground pepper to taste
Preparation
Preheat the oven to 350°F (180°C).
In an ovenware skillet, over medium high heat sear the rack of pork in half the oil and all the butter. Set aside.
Chop the herbs and mix them with the rest of the oil.
Cover the pork with the herbed oil and cook in the oven for about 45 to 50 minutes or until the internal temperature reaches 170°F (77°C).
Wrap it in perforated aluminum foil and let it stand 10 minutes. Cut in 4 equal parts between the ribs.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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