Saturday, May 23, 2009

Rack of Pork

I found a really nice pork loin with bone in at neighborhood market, cooking with the bone in provides additional flavor, helps retains moisture and gives you the rib bones to chew on as well. I trussed the loin with heavy duty twine and placed the pork in a brine for two days. The brine is simply made with water, kosher salt, sugar, garlic, fennel seeds, carrots, celery and onion. The brine gives a lot of flavor and will help the pork stay moist during cooking. After a quick sear on top of the stove it goes into a hot 400 degree oven to roast till it reaches 150 degrees, after a 15 minute rest the chops are carved from the roast and served with roasted potatoes and honey glazed carrots, the pork turned out very moist and tender. I could have made a sauce using maybe mustard or fruit, but this time I left it alone and it was great.

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