Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes about 8 servings

Ingredients
Ingredients
1 (5-6 pound) bone-in rack of pork

2 teaspoons vegetable oil

2 tablespoons fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

Salt and freshly ground black pepper

RATE THIS RECIPE

Based on 35 ratings

Preparation Method

  1. Preheat Wolf oven in CONVECTION ROAST at 425°F (218°C).
  2. To "French” cut the rack of pork, cut down along each bone of the roast to the loin.
  3. Remove the fat and meat between the bones.
  4. Scrape the bones clean.
  5. In a large ovenproof skillet over high heat on Wolf dual-stacked burner, heat oil until it begins to smoke.
  6. Place the pork in the pan and sear on all sides until lightly brown, about 1 minute on each side.
  7. Turn off heat and remove pork from pan, pouring off excess grease.
  8. Season pork with chopped herbs, salt and pepper.
  9. Return the pork to the skillet.
  10. Place skillet in center of preheated oven.
  11. Insert temperature probe into center of meat.
  12. Set temperature probe to 155°F.
  13. After roast has reached set probe temperature, remove pan from oven.
  14. Cover tightly with foil and allow meat to “rest” for 15 minutes before slicing.
  15. To serve, cut between bones and serve with Seed Mustard Sauce.