Herb Roasted Pork Rack with Sauce & Balsamic Tomatoes

Published 03/27 2014 07:30AM

Updated 01/22 2015 02:42PM

Herb Roasted Pork Rack with Sauce &
Balsamic Tomatoes

Herb Roasted Pork Rack
1 (4-4 ½ lb) boneless pork rack
Tone’s® Salt & Pepper to taste
¼  cup plus 1 teaspoon olive oil, divided
6 rosemary sprigs, divided
8 large thyme sprig, divided
8 sage sprigs, divided
8 savory sprigs (optional), divided
½ cup shallots, finely chopped
1 teaspoon garlic, finely chopped
2 tablespoons Dijon mustard

•Preheat oven to 350⁰F with rack in the middle.
•Pat pork dry and season with Tone’s Salt & Pepper.
•Using a cast iron skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Place pork in pan and brown on all sides then transfer to a large plate.
•Put a metal rack in a pan. Stir together shallots, garlic, mustard and 1 tablespoon of olive oil. Smear over the top and sides of the pork.
•Put pork, fat side up, on top of herbs. Roast for 1 hour and 20 minutes.
•Continue cooking until an instant-read thermometer registers 140⁰-145⁰F, then cook 5-15 minutes more.
•Transfer pork to a cutting board and let rest 15-25 minutes (temperature will rise 5-10 degrees as it rests).

Pork Rack Sauce
1 teaspoons Dijon mustard
1 ¾ cups reduced-sodium chicken broth
1 tablespoon Roux (½ tablespoon unsalted butter & ½ tablespoons all-purpose flour mixed together)
1 thyme sprig for flavor

•Make sauce while pork rests. Remove rack from pan and discard herbs from rack.
•Straddle pan across 2 burners on medium heat. Add vermouth and mustard to deglaze by boiling, stirring and scraping up brown bits until reduced by half.
•Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2 cup measure. If you have more than 1 ½ cups, boil to reduce; if less, add water.
•Melt butter in a heavy medium saucepan over medium heat.
•Whisk in flour and cook, whisking until pale golden for about 3 minutes.
•Whisk in vermouth mixture and simmer until slightly thickened, about another 3 minutes.
•Add thyme spring for flavor and serve pork with sauce.

Balsamic Tomatoes
4 small red tomatoes
4 small yellow tomatoes
1/3 stick butter
Tone’s® Salt & Pepper to taste
Balsamic vinegar to taste
2 thyme sprigs

•In a skillet over medium heat, melt butter.
•Add tomatoes (cut in halves or quarters if desired), season with Tone’s® Salt & Pepper, and sauté for 1-2 minutes.
•Remove from heat and add Balsamic vinegar; gently toss to coat.
•Plate and serve with thyme sprig for extra flavor.

Copyright 2016 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

  • KNWA - Northwest Arkansas News
  • Fox 24 News
  • NWA Weather Authority
  • Razorback Nation
  • KNWA News
  • Fox24 News
  • Razorback Nation
  • KNWA Northwest Arkansas News Mobile App
  • NWA Weather Authority Mobile App
  • Hogville for Sports Mobile App