WHAT'S COOKING? French Roast Pork and Vegetables Recipe

Tuesday, April 12, 2016

I usually have a tough time cooking tender pork chops until a few weeks ago when I combined a few recipes.

You’ll need:

1 -8 bone center cut rack of pork (I got mine from Costco)
olive oil
Montreal Steak Seasoning
4 organic carrots -rough cut (multi-color, either from Trader Joe’s or Whole Foods)
3 stalks of scallions
4 stalks of celery, cut in 4
1 green bell pepper, sliced.

Easy to follow instructions:
  • Preheat oven to 450 degrees.
  • Rinse the rack of pork well. Pat dry with paper towels.
  • Apply olive oil, rub it into the meat.
  • Sprinkle seasoning all over the roast.
  • Put the roasting rack on a roasting pan (I used a disposable aluminum foil)
  • Place rack of pork on a roasting rack, bones up.
  • Add the cut vegetables around the roast.
  • Place pan in the preheated oven at 450 degrees for 15 minutes. Put the pan in the middle rack of your oven.
  • After 15 minutes reduce heat to 325 and continue to roast for 1.5 - 2 hours or until internal temperature on the outside of the racks has reached 160*.  The outside of the pork will be well done while the center cut slowly cooks.
  • Remove the Rack from the oven.
  • Allow to rest for 10 minutes before slicing.

No need for gravy!

Serve with sautéed apples.

Leftovers? No problem.  Lowest shelf. Broil at 450. 4 minutes each side. Don't remove until sizzling.

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