French Trimmed Rack of Pork

Cut from the loin, back bone and chine bone removed this delicate looking roast is perfect for a dinner party.

Remove all packaging and pat dry with kitchen paper. Allow 20-30 minutes for the meat to come to room temperature. Preheat oven to 250°C / Fan 230°C / Gas 9.

Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven.

Reduce oven temperature to 180°C / Fan 160°C / Gas 4 and continue cooking for times below.

550g roast:

Medium: 15 Minutes - Internal Temperature of Meat: 50 - 52°C
Well Done: 18 Minutes - Internal Temperature of Meat: 56 - 58°C



1kg roast:

Medium: 25 Minutes - Internal Temperature of Meat: 50 - 52°C
Well Done: 40 Minutes - Internal Temperature of Meat: 56 - 58°C

Remove from oven, leave to rest for at least 10 minutes in a warm place. After resting snip the strings, slice and serve on hot plates.

Ensure product is piping hot throughout. Do not reheat once cooked.