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This elegant, but infinitely easy, roast is the perfect centerpiece for a dinner party. Try roasting it on a covered grill, too. Serve with a French potato salad (dressed with vinaigrette), buttered green beans with dill, pickled beets, and a loaf of French bread.

Roasted Rack of Pork

4 pounds to 5 loin of pork, chine bone removed
2 cloves garlic, peeled
2 teaspoons coarsely ground black pepper

1. Trim excess fat from pork loin and trim rib bones of all extra meat. (This is called 'frenching' the bones; you can ask your butcher to do this for you). Cut garlic cloves in half and rub over all surfaces of loin, sprinkle loin generously with black pepper.
2. Place rack of pork, bones up, on rack in shallow roasting pan. Place in preheated 350°F. oven and roast for 1 to 1 1/2 hours, about 18 to 20 minutes per pound, until meat thermometer inserted in center of loin eye reads about 155°F. Remove rack from oven, let rest about 10 minutes. Cut between rib bones to serve.

Makes 6 servings.

Wine Suggestion: For an elegant dinner party, pour a Cabernet Sauvignon; for a summer dinner party, try a Zinfandel.

Nutrition Facts: Calories 390 calories Protein 44 grams Fat 15 grams Sodium 105 milligrams Cholesterol 135 milligrams Saturated Fat 8 grams Carbohydrates 0 grams Fiber 0 grams

Recipe and photograph provided courtesy Pork, The Other White Meat.