Herb Roasted Pork Rack with Sauce & Balsamic Tomatoes

- 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.

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