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Pork Loin Rack Roast – This weekend, we are celebrating five March birthdays with a group reunion. My sister, daughter and I planned the menu a few weeks ago and each one of the “moms” has been assigned part of the meal.
Wondering what I am bringing? Roast pork sandwiches for a small army!
The sandwich idea was replaced almost instantly during a trip to the supermarket to gather ingredients! The result? A different menu and a new family tradition with the centerpiece dish being a pork loin rack roast. We’re not talking rack of ribs but an entire bone-in pork loin like this one.
This recipe may also take center stage for the growing number of May birthdays!
It was my intention to make Medianoches but nobody in this family would be surprised if I arrived with a completely different menu item.
Please excuse the lack of a formal recipe – the rack roast meal is a good example of how I shop, cook and prepare meals. More or less as circumstances present themselves. There are times when I refer to a recipe but more often than not – I improvise when it comes to cooking.
While cruising the meat counter for just the right cuts of pork shoulder to cook a roast for the sandwiches, I came across a cut of packaged pork one rarely sees at a Safeway® supermarket – a Rack of Pork!
Talk about a spur of the moment change in meal planning. Needless to say, the grilled sandwich dinner plans flew out the window.
Instead, I purchased two pork loin racks. Individual roast chops would be just as welcome on the dinner menu.
With some multi-tasking, surely I could prepare this Farmland roast for dinner.
At this time, the roast is spending quality time in a Cuban garlic and lime marinade which I doctored to suit our taste buds. Click HERE for a great pork marinade!
Royal Assorted Paper Chopholders, Package of 250
The roast was liberally coated with EVOO, fresh minced garlic, parsley and seasoned generously with a Mediterranean spice rub (also from Safeway®).
Set the oven to 375 degrees.
Roast at for about 20-25 minutes to the pound. Baste as needed with the pan drippings.
Allow the roast to sit for about 10 minutes before carving.
To complete the meal, I am making a risotto and steamed vegetables. I used “River Rice” (a medium grain rice) rather than a true Arborio rice for the risotto.
Can’t wait to post a photo of the finished roast. The aroma of roasting meat is making rather hungry. Wish I could include it with the image!
P.S. I couldn’t wait! While checking on the risotto, I opened the oven and took a couple pics. Are we hungry yet? I know I am.
Here are the basic cooking instructions for River rice.
In our clan, it’s a known fact that I never leave a recipe “as is”. Rice is no exception as it is the perfect foil for just about any roasted meat. So why just have plain rice?
This is how I doctored the risotto to create roasted garlic risotto – perfect with the Mediterranean rack of pork.
The following measurements are for two cups of raw rice.
Stir to combine and cook the rice as directed on the package. Mine took about 25 minutes over low heat.
Serve with a large green salad or steamed vegetables. At home, it is always vegetables AND a large green salad.
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!