ROASTED RACK OF PORK

1 (4-5 pound) bone-in pork loin roast, chine bone removed
2 garlic cloves, crushed
Coarsely ground black pepper

Heat oven to 350 degrees F.

Trim excess fat from pork loin and trim extra meat from between rib bones. This is called Frenching the bones; you can also ask your butcher to do this). Rub all surfaces with crushed garlic and sprinkle generously with black pepper.Place pork roast, bones up, on rack in shallow roasting pan.

Roast for 1 to 1 1/2 hours, until meat thermometer inserted reads 150-155 degrees F. Remove roast from oven, let rest about 10 minutes.

Cut between rib bones to serve.

Servings: 4
Source: National Pork Board