Nike Air Max 2011 Grilled Rack of Pork with Rosema

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Rack of Pork can be a bit pricey but well worth it for a special dinner or just to splurge with friends. If there is any leftover, it makes a great sandwich the next day. A few simple ingredients [link widoczny dla zalogowanych], a great, sustainably-raised piece of meat and a little technique make raises this dish to the realm of exquisite.
To Prepare the Rack of Pork: With the point of a sharp knife, make a number of slits into the loin side of the rack. Carefully insert the rosemary leaves and sliced garlic into the slits. Season the pork with generous amounts of salt and pepper.
For the Rack of Pork
1, 8-bone rack of pork, approximately 4 lbs, chine bone removed [link widoczny dla zalogowanych], Frenched, trimmed and tied (see picture)2 sprigs fresh rosemary, leaves removed2 large cloves garlic, thinly slicedKosher salt and cracked black pepper extra-virgin olive oil, as needed for basting
To Grill the Rack of Pork: Preheat the grill. Place the pork, fat-side down, bone-side up on the hottest portion of the grill. Be carefully, the fat will drip and may cause the grill to flame-up. Do not allow the fat to burn. We are looking for crisp, crackling, golden brown. Turn the rack over and move to a cooler portion of the grill.
Cooking on the bone simply tastes better and cooking the whole rack instead of individual chops, will keep the meat moist. According to Harold McGee, author of "On Food and Cooking: The Science and Lore of the Kitchen" [link widoczny dla zalogowanych], bones themselves don't contribute much flavor, but they do act as an insulator, slowing the transfer of heat. To protect the bones from burning, and to enhance the finale presentation, cover the tips of the rib bones with foil.
Another chef "trick" is the high heat/low heat method. Begin cooking the rack of the high heat, usually the center part of the grill. This will sear and brown the meat giving it a crusty exterior and a moist interior. Then, move the pork to the outer area of the grill the is lower in heat to finish.
Pork Rib Roast, Rack of Pork or sometime referred to as Crown Roast is from the rib area of the loin. Heirloom pork will be relatively tender (if not overcooked) with a fair amount or graining and a large amount of fat in the cap muscles. Make sure you leave a good amount of the fat cap to protect the delicate meat while on the grill.
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