Roasted Double Rack Of Pork With Morel Mushroom Pan Sauce – a delicious recipe with garlic, shallots, olive oil, fresh sage, fresh rosemary, coarse kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
2
Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
3
Position rack in bottom third of oven and preheat to 350u00b0F. Roast until thermometer inserted into pork from center of top registers 140u00b0F, about 1 hour 20 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
4
Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.
343
kcal
Calories
19
g
Fat
27
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 large garlic cloves, 2 shallots, quartered, 3 tablespoons olive oil, 2 tablespoons chopped fresh sage, and more.
Yes, Roasted Double Rack Of Pork With Morel Mushroom Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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