Rack of Pork

Preparation info
  • Makes

    4 to 8

    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

The rack of pork contains the same meat as the center part of the loin except that the ribs are left attached. This makes for a much more dramatic roast, especially if you french the rack. If you have a friendly butcher, let him or her do this for you. Whatever you do, don’t let the butcher break the bones, which many butchers like to do for some inexplicable reason. Do have the butcher cut out the chine bone, which is the spinal column. If it is left