RACK OF PORK WITH HERBS AND PANCETTA
PREPARATION: 15 minutes
COOKING: 40 to 60 minutes
SERVINGS: 4
CUTS: Squares
INGREDIENTS
- 3 tbsp Fennel seeds, crushed: 45 ml
- 1/4 cup Freshly chopped parsley, sage, rosemary or thyme: 60 ml
- 4 garlic cloves, minced
- 3 tbsp. Olive oil: 45 ml
- 1 Lemon, juice and zest
- 2/3 lb Pancetta, sliced: 150 g
- 2/3 cup chicken stock or white wine: 150 ml
- Salt and freshly ground pepper: to taste
PREPARATION
- Preheat oven to 230°C (450°F).
- In a small bowl, combine fennel seeds, selected herb, garlic, 15 ml (1 tbsp.) olive oil and lemon zest. Season with pepper to taste. Brush roast with lemon juice and fennel mixture.
- Sear rack in oven for 20 min. Coat rack with pancetta slices and continue baking at 160°C (325°F) for 20 to 40 min, or until meat thermometer registers 68°C (155°F). If necessary, cover the pancetta with aluminum foil to prevent it from drying out.
- When removed from the oven, let the roast rest, loosely covered with aluminum foil, for 10 to 15 min, seasoning to taste.
- Meanwhile, deglaze roasting pan with chicken stock or white wine. Carve the roast, respecting the ribs, and serve topped with the sauce. NB: For added pleasure, dare to serve it rosé!
- Alternatively, you can replace the fresh herbs with 4 tsp (20ml) of your choice of dried herbs.
