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