Roast Marinated Rack of Pork

1 comment

Appears in Cook's Illustrated November/December 1997

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