Frenched Rack of Pork

Oven Roasted

1 Rack of pork frenched (mostly 8 ribs)

Rub (prepare rub night before)

In a bowl mix all the rub ingredients and rub roast on all sides

 Rub roast and refrigerate.

 Remove roast from fridge one hour at room temperature

before roasting

Rub Ingredients

2 Tbl of mayo

3 Tbl Dijon Mustard

3 Tbl chopped garlic (best fresh)

2 Tbl Thyme

3 Tbl Crushed Rosemary leaves

3 Tbl Kosher Salt

2 Tbl Oregano

 Vegetables

3 Carrots  chopped

3 Parsnips Chopped

2 lbs small colored potatoes

2 lbs small white potatoes

1 Lg onion chopped

1/8 cup evo

2 Tbl rosemary leaves

2 Tbl Kosher salt.

Procedure 

Preheat oven to 425 F

Place vegetables in a roasting pan with no rack add oil  rosemary and salt.

If you like other herbs don't be afraid to add them at this time. Make sure

all vegetables are coated.

Place roasting rack on top of coated vegetables (just saved you from washing an extra bowl). Place the rack of pork on the roasting rack with bone side facing down.

Cook for an hour at 425, measure temp at center of roast. Should read 145.

If not ready check again every 5 minutes till reaching desired temp.

If to crisp cover with foil.

Flip roast a broil for 3 to 5 minutes. (that is if you like it really crispy.

Let it stand for 15 minutes before cutting

Veggies will be ready when roast is.