Rack of What?

I was asked by my good friends the other day what would be a great cut of meat to serve for the holidays to a large group that is good, simple and not too expensive. Before they barely could finish the question, I belted out “Rack of Pork”.  It is an incredible cut of meat.  You don’t see it that often in the meat department of your grocery stores, but all you have to do is ask a little ahead of time.  For whatever reason, they sell it rather seasonally at Costco.  It isn’t expensive, usually in the three to four dollar per pound range.  Compare that to nine to fifteen dollars a pound for the beef or lamb equivalent!

It is succulent, moist, and matches with all kinds of seasonings (garlic powder, onion powder, paprika, salt and pepper is a nice dry rub).  But there is a trick to Rack of Pork (same is true for pork roasts).  You have to cook these roasts at 270 degrees, not the usual 350 degrees.  For a 5-6lb. roast you should cook it for 3 hours, than finish it for 20 minutes at 420 degrees just to brown the surface nice.  When you pull it out of the oven, loosely tent it with foil and let it sit for at least 20 minutes and preferably 30 minutes.

This gives you plenty of time to make a pan sauce or finish the other accompaniments.  Then slice between each bone for a fillet tender and succulent piece of meat.  You will be surprised how tender and juicy a pork roast can be!

Rack of Pork with Dijon Jus Lie