Roast Rack of Pork

• Gluten free
• Paleo

• Meat

  • 1 rack Pork

• Produce

  • 1 Brown onion, large
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

Found on orgasmicchef.com

Description

Ingredients

• 1 rack of pork (you can trim the bones or ask your butcher or leave them as is)
• 1 teaspoon olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme
• 1 large brown onion, sliced thinly

Directions

• Wash and pat roast dry and leave to come to room temperature, about 30 minutes.
• Preheat oven 220C/425F
• In a roasting pan large enough for the roast, place the sliced onions then place the roast on top.
• Rub the roast with olive oil and then sprinkle with salt, pepper and thyme.
• Place in oven for 20 minutes and then reduce the heat to 180C/350F until internal temperature is 71C/160F. Remove from oven and let sit for a minimum of 10 minutes.
• Skim fat off the drippings and deglaze pan and strain the juices.
• This is not a recipe but just how I make gravy. You can do the roux method but for me this is quick.
• I put a couple of tablespoons of flour in a jar along with half a cup of water and put the lid on the jar and shake like crazy - no lumps.
• Once the pan drippings are boiling, I whisk in the flour slurry until its the thickness I like then I cook for a minute or two more to ensure the flour is done. Then I taste for seasoning and its done. It all depends upon how much pan drippings you have as to how much flour youll need.