Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Saturday, January 7, 2012

Garlic and Rosemary Roasted Rack of Pork with Gravy

As the New Year begins, a few traditions are followed every year, in my case there's just too many of them, including our first of the year meal with some kind of a pork dish, collard greens and black eyed peas.
I cook the collard greens the southern way, fry up some fat back and slowly add thick cut collards, salt, pepper and apple cider vinegar, cook them for about 1 hour on low stirring every 10 minutes until the whole batch is dark green.
My black eyed peas are served as Hoppin' John and you can find recipe here:
Now for the pork i decided on a rack this year, when most year i slowly roast a bone in boston butt. The rack is simple to cook, looks prettier, tastes great and cooks much faster!

Now to the recipe:

1 pork rack, frenched
6 cloves of garlic
2 tablespoons rosemary, fresh or dried
1 1/2 tablespoons salt
2 teaspoons fresh pepper
2 cups cooking white wine(cheap) for cooking the roast
1 cup dry white wine for gravy (i used pinot grigio)
2 cups beef stock
2 tablespoons butter, softened
1 tablespoon all-purpose flour

Remove rack from refrigerator and let it rest while getting to room temperature, about 1 hour.
Preheat oven to 500F.
Make a paste with chopped garlic and salt, by using a mortar and pestle or using the back of a soup spoon on a cutting board. Add chopped rosemary and pepper to it.
Cut slits on top of fat on pork and rub roast all over with garlic paste. Place it standing on a rack over a roasting pan. Add 2 cups of cooking wine to the pan and place it in oven. Reduce temperature to 350F and cook until a thermometer inserted in the middle of the roast registers 140F. Raise oven temperature to 500 and cook for about 5 minutes until skin looks crunchy.
Remove and let it rest 15 minutes before carving .
Meanwhile deglaze roasting pan on stove top with wine, whisking frequently. Add beef stock and stir. Add flour to softened butter and mix it in well. Add to pan and whisk it until thickened. Transfer to a gravy bowl.
Slice the roast and serve with hot gravy and sides!
Happy New Year!!!


  1. If we use a little oil on the roast will that ruin the gravy?