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.

Reviews & Comments 2

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    " It was excellent "
    minitindel ate it and said...
    get ready girl im coming for dinner if this is on the menu ill bring drinks and dessert !!!!!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wow great recipe thanks
    Was this review helpful? Yes Flag

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