Rack of Pork with Grilled Vegetables and Herbes de Provence
From bluewaterandsand 15 years agoIngredients
- 1 rack of pork (2 lb) with 4-5 rib bones shopping list
- 2 tablespoons sea salt shopping list
- 1 tablespoon freshly ground black pepper shopping list
- 8 ounces light olive oil shopping list
- ***For the herbes de Provence:*** shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 1 tablespoon chopped fresh thyme shopping list
- 1 tablespoon chopped fresh rosemary shopping list
- 1 teaspoon dried oregano shopping list
- 2 bay leaves, crushed shopping list
- ***For the dressing:*** shopping list
- 8 ounces virgin olive oil shopping list
- 1 lemon, juiced shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon black peppercorns, cracked shopping list
- ***For the vegetables:*** shopping list
- 2 pounds mixed vegetables such as aubergine, courgettes, red onions, mushrooms, leeks, shopping list
- carrots or potatoes (use what is in season and available in a good quality) shopping list
- 4 ounces olive oil shopping list
How to make it
- Trim the rack of pork of skin and clean the meat from between the bones to expose the bones, nice and clean.
- Mix together all the herbes de Provence ingredients.
- Rub the salt, black pepper and 2 Tbsp of the mixed herbs into the pork rack and then cover and put in the fridge for at least 4-8 hours.
- Approximately 50 minutes before dinner time, light the barbecue chargrill or pre-heat the grill.
- Take the pork out of the fridge, drain off any juices and lightly pat dry.
- When the barbecue or grill is hot, drizzle a little olive oil over the pork and put it on a moderate part of the barbecue. Cook for about 30 minutes, turning and basting it with a little oil from time to time.
- Leave to rest for about 5-10 minutes off the heat to allow the juices to settle.
- Place all the ingredients for the dressing in a small bowl and mix thoroughly.
- Add 2 Tbsp of the herb mixture and allow to stand while you prepare the vegetables.
- Cut the vegetables into attractive shapes and sizes but make sure that they are not so small that they will fall through the racks of the barbecue.
- Toss the vegetables in olive oil and sprinkle with the remaining herbs and a little salt and pepper.
- When it is about 10 minutes time from eating, start to cook the vegetables on the
- hottest part of the grill. Watch them very carefully, turning them once or twice before removing them to a warm plate.
- To serve, carve the rack of pork into large cutlets. Arrange enough vegetables for each person on each plate, place the cutlet in the centre,
- Drizzle the whole plate with the herb dressing and serve.
People Who Like This Dish 3
- momo_55grandma Mountianview, AR
- jenniferbyrdez Kenner, LA
- tin1 Jackson, MI
- minitindel THE HEART OF THE WINE COUNTRY, CA
- bluewaterandsand GAFFNEY, SC
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The Rating
Reviewed by 3 people-
get ready girl im coming for dinner if this is on the menu ill bring drinks and dessert !!!!!!!!
minitindel in THE HEART OF THE WINE COUNTRY loved it -
wow great recipe thanks
momo_55grandma in Mountianview loved it
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