Servings: 6 to 8
This roast gets much of its flavor from an aromatic paste of garlic, herbs, and fennel, so be sure to rub the meat with the paste a day ahead to give it plenty of time to penetrate.
The rub for this pork is wonderful. I used to brine my rack of pork using another recipe, but this rub does it all. Delicious. Most racks take close to 2 hrs. to cook. I also use another morel sauce recipe I have had for years and gets raves reviews.
BOO! Did anyone, anyone at all test this recipe?! The timing is WAY OFF for the pork, which is not what you need when cooking for guest! Yes I know it's my fault as well because I didn't test it, but I WAS COUNTING ON Fine Cooking to have done so! Thanks for virtually NOTHING !
I would have given it 5 stars because the pork was so delicious, but the sauce was a dud. Very little flavor, and not worth the $ spent on the dried morels. Next time, I will just drizzle the meat with the natural juices that collect while the meat is resting. I roasted the meat to 150 and let it rest, and it was perfect, juicy and slightly pink. The temp given was way too low. Will make again
The morel cream sauce took twice as long to reduce as noted in the recipe. The flavor was not a wow and certainly was not worth the expense and time required to make it.We cooked the pork to 130 per the meat thermometer and it was way too pink, had to run it under the broiler. After checking multiple respected food sites all recommend 145 as the temp to pull from the oven. The flavor of the rub was meh and we used a high quality roast. So disappointed in this dish.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.