Herb-Crusted Rack Of Pork

Ingredients

• 29 ounce chicken broth canned
• 0.3 cup flour all-purpose
• 0.3 cup basil fresh chopped
• 0.3 cup parsley fresh chopped
• 2 tablespoons sage fresh chopped
• 0.3 cup thyme leaves fresh chopped
• 7  garlic cloves minced
• 2 tablespoons coarsely ground pepper 
• 0.3 cup butter 
• 3 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 6 pound fatty pork racks of
• 1.5 teaspoons salt 
• 8 servings garnish: thyme sprigs fresh
• 1 tablespoon tomato paste 

Equipment

• frying pan
• oven
• whisk
• kitchen thermometer
• aluminum foil
• broiler pan

Directions

1. Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork.
2. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning.
3. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 16
4. Transfer pork to a serving tray.
5. Pour pan drippings into a skillet.
6. Add butter to drippings; cook over medium heat until butter melts.
7. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly.
8. Serve with pork.
9. Garnish, if desired.
10. Note: Ask your butcher to French-cut the racks for a nice presentation. A rack of pork is bone-in, fresh pork loin.