Roast rack of pork


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
200°C oven then 150°C

Marinating time 1 hour


  • 1 tablespoon herbes de Provence (mixed dried herbs)
  • 1 lemon
  • 3 tablespoons olive oil
  • 1.2 kg rack of pork
  • Fine sea salt
  • 200 ml white wine
  • 4 bulb spring onions
  • 8 garlic cloves

1 baking dish

1 chopping board


Mix the herbs with the juice of the lemon and the olive oil.

Place the pork rack in a baking dish, brush with the herb mixture, season and marinate for 1 hour, uncovered.

Preheat the oven to 200°C. Bake the pork for 30 minutes, turning regularly.

Lower the oven to 150°C, pour the white wine over the pork, arrange the spring onions and garlic around the rack and cook for a further hour.