As I promised earlier in the week when I posted a recipe for Roast Rack of Pork with Caramelized Maple Onions, I’ve got some tips for how to cook this stunning cut of pork. But first…we have a winner for the $25 gift card to Costco:
Earlier in the week I headed to Costco and picked up a gorgeous rack of pork and tucked it away in my fridge. My plan was to keep it until my cousin Britt & her family visit for a night next weekend. It’s an easy, elegant dinner that’s perfect for a night when you want to serve something special but don’t want to spend any time in the kitchen. All was going as planned…until we got a snowstorm. In October. In Virginia.
It’s not even Halloween yet.
And because it’s snowing and I’ve been inside all day, perusing Pinterest, testing recipes for the Alaska Seafood Marketing Institute, baking pumpkin bread and not really doing much else…I decided it’s the perfect day for roasting something. Especially that pork roast that just needs to be eaten. Today.
There are a few things you should always, always, always do with this particular cut of meat.
- Sear it (brown in a very hot pan; be sure to pat it dry first) before it goes into the oven. Browning adds flavor, not to mention all the delicious bits of goodness left in the pan after your done that you can use to turn into a sauce with very little effort.
- Cook it low and slow. An oven temperature of about 250F is about right.
- Use a meat thermometer. I repeat, use a meat thermometer. Every time you pierce the meat trying to see if it’s pink you’re draining it of natural juices that keep it tender. Not to mention that it’s okay for your pork to be a bit pink. In fact, check this out: