French trimmed rack of pork

Method

This rack of pork recipe is the perfect alternative to a traditional Sunday roast. Impress your guests with this wonderfully delicious centre piece.

Take the rack out of the fridge and pat dry the whole surface with kitchen paper.
Allow to reach room temperature.
Weigh the rack and calculate the cooking time based on the below calculations.
Heat the oven to 220’C, 210’C fan oven.
When ready to cook rub the surface with the oil and then rub in some salt.
Place on a trivet in a roasting tin or make a trivet using vegetables – carrots cut in lengthways, celery sticks and throw in a few spring of thyme or sage and halved red onions.
Cook for 25 minutes then reduce the temperature to 190’C, 180 ‘C fan.
Cook for a further 30 minutes per 500g.
When ready remove from the oven, lightly cover with foil and rest for 20 minutes before carving into individual chops.
Serve with seasonal vegetables, red cabbage, roast potatoes and gravy.