Roast Cured Rack of Pork

Name: Roast Cured Rack of Pork
Yield: Serves 6 to 8
Ingredients: 2 , pork loin roasts (5 to 6 ribs each) from the rib end of the loin, tip of chine bone removed, remaining chine cut between each rib (see illustrations 1-3); 2 tablespoons, kosher salt or 1 tablespoon table salt; 3 medium cloves, garlic, minced; 2 teaspoons, ground black pepper; 2 tablespoons, minced fresh thyme leaves, or sage, or rosemary leaves; 2 tablespoons, olive oil, plus extra for tossing vegetables; 1 , small carrot, cut into 1-inch chunks; 1 , small onion, chopped coarse; 3 tablespoons, Madeira

1 comment

Appears in Cook's Illustrated November/December 1997

Main Courses

Pork

Roasts

For best results with today's lower-fat (and therefore lower-flavor) pork, use the slightly fattier rib end of the loin and either age the meat for five days in the refrigerator or inject it with a last-minute marinade.

SERVES6 to 8

TIME2½ hours, plus 5 days curing

WHY THIS RECIPE WORKS

We combined steamed asparagus and sautéed mushrooms to create a simple spring pasta sauce recipe.

This is a members' feature.