MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Rack of Pork
 Categories: Five, Vegetables, Pork
      Yield: 6 Servings

      5 lb Bone-in pork loin roast;
           - chine bone removed
      2 cl Garlic; crushed
           Coarse ground black pepper

  Heat oven to 350┬░F/175┬░C. 

  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┬░F/66┬░C to 155┬░F/68┬░C.

  Remove roast from oven, let rest about 10 minutes. Cut
  between rib bones to serve.

  WINE SUGGESTION: For an elegant dinner party, pour a
  Cabernet Sauvignon; for a summer dinner party, try a
  Zinfandel.

  SERVING SUGGESTIONS: Serve with Wild Rice Stuffing,
  Cooked Carrots, Spinach Salad, and dinner rolls.

  Yield: Serves 6

  Recipe courtesy of National Pork Board. 

  Ward's Neighborhood Market
  208 Pine St, Lewiston, ME 04240

  RECIPE FROM: http://www.wardsmarket.com

  Uncle Dirty Dave's Archives

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... "Virtue is choked with foul ambition" -- William Shakespeare
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