White Farms Organic Pork Rack Recipe

Season and Rest

Remove pork rack from refrigerator 30 minutes before cooking. Pat dry with paper towels. Rub all over with 1½ tablespoons kosher salt and 1 teaspoon freshly ground black pepper.

Sear

Preheat oven to 400°F (200°C). In a large ovenproof skillet or roasting pan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add pork rack, fat side down, and sear 2–3 minutes until well browned. Turn and sear other sides 1–2 minutes each. Add 1 tablespoon butter, 3 thyme sprigs, and smashed garlic to the pan for flavor for the final 30 seconds; spoon melted butter over the meat.

Roast

Transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part (not touching bone) reads 135°F (57°C) for medium-rare to medium; this will take about 18–25 minutes depending on thickness (estimate 20 minutes). Remove pork to a cutting board, tent loosely with foil and rest 10–12 minutes (carryover will bring temperature to ~140°F). Reserve pan juices for sauce.

Sauté Shallot

While pork roasts, melt 2 tablespoons butter in a medium saucepan over medium heat. Add the minced shallot and cook, stirring, until softened and translucent, about 3 minutes — do not brown.

Deglaze

Add 1 cup dry white wine (or vermouth) to the shallots and bring to a simmer. Scrape any browned bits from the bottom of the pan. Reduce by about half, 4–6 minutes.

Finish Sauce

Add ½ cup chicken or pork stock and 3 tablespoons Dijon mustard; whisk to combine. Stir in 1 cup heavy cream and simmer gently until sauce thickens enough to coat the back of a spoon, about 6–8 minutes. Taste and season with ½ teaspoon salt, ¼ teaspoon black pepper and 1 teaspoon lemon juice. If you reserved pan juices from the pork, strain and whisk 1–2 tablespoons into the sauce for extra depth.

Cook Bacon Lardons

While the pork is roasting, place a large skillet over medium heat. Add the 6 oz bacon lardons and cook, stirring occasionally, until crisp and fat is rendered, about 6–8 minutes. Using a slotted spoon, transfer cooked lardons to a paper towel-lined plate and reserve bacon fat in the skillet.

Sauté Pearl Onions

Add the peeled pearl onions to the bacon fat and cook over medium heat until lightly caramelized, about 6–8 minutes. If the pan gets too dry, add 1 teaspoon olive oil. Remove onions to the plate with the bacon.

Roast Root Vegetables and Brussels

Increase oven to 425°F (220°C) once pork is resting. On a rimmed baking sheet, toss halved fingerling potatoes, carrot batons, parsnip batons and halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon black pepper. Spread in an even layer and roast 20–25 minutes, turning once, until potatoes are tender and vegetables are caramelized. In the last 5 minutes of roasting, add the reserved bacon and pearl onions to the pan to warm and crisp lightly.

Combine

When vegetables are done, taste and adjust seasoning. Transfer to a warm serving platter and sprinkle with half of the chopped parsley.

Slice the rested pork rack into individual chops by cutting between the bones. Arrange pork slices on top of the roasted vegetables. Spoon Dijon cream sauce over the pork and a little onto the vegetables. Sprinkle remaining chopped parsley and optional lemon zest over the top for brightness.

Serve immediately with any extra sauce on the side.