The roast was presalted on Thursday and left to air dry overnight and Saturday before being stuffed and rubbed with garlic, black pepper and sage and roasted at 450°F.
Sunday, May 09, 2010
Butterflied Stuffed Rack of Pork
The roast was presalted on Thursday and left to air dry overnight and Saturday before being stuffed and rubbed with garlic, black pepper and sage and roasted at 450°F.
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Oh does this look wonderful. I so enjoy a rack of pork. I have never stuffed it...after seeing this, I must give it a try.
ReplyDeleteI'm with Kate:D
ReplyDeleteOh yum Ann!
ReplyDeleteHappy Mother's Day!
L~xo
That's a fine Sunday dinner...a hungry-man's meal fo sure!
ReplyDeleteI want that! Right now! Oh my goodness, this meal looks divine.
ReplyDeletePerfect. I've never stuffed a rack of pork. Now that I look at your delicious photos, I am wondering why?
ReplyDeleteYummy! Looks good! I am making lamb here.
ReplyDeleteLooks delicious! May I ask why presalting and air drying? Thanks
ReplyDeleteThis looks absolutely delicious. I wish it were my dinner tonight.
ReplyDeleteOh my gosh, Ann, does this look good! I am in love with the clarity of your close-ups. Drool!
ReplyDeleteI laughed out loud when I read "just a simple bread, garlic and sage dressing". I've never made a garlic & sage dressing...I usually trust Pepperidge Farms to season it. LOL Seriously, I've done onions & celery & sage but never garlic. Must give that a try!
You continue to widen my cooking horizons...and my hips! :-)