Peppered Rack of Pork

This elegant roast is the perfect centerpiece for a holiday dinner. Serve with broccoli spears with lemon butter, scalloped potatoes, baked tomatoes stuffed with corn and warm dinner rolls.

Recipe Ingredients:

3 to 4 pound pork rib roast, with at least 6 ribs, chine bone cracked
1/4 cup pepper-blend seasoning

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. Trim rib bones of roast of all extra meat (this is called "Frenching"; you can do it yourself or ask the butcher to do it for you).
3. Coat roast on all surfaces with pepper seasoning. Place roast, bones up, in shallow roasting pan.
4. Roast for 1 to 1 1/2 hours, until internal temperature (measured with a meat thermometer) reads 155°F (approximately 65°C).
5. Remove roast from oven; let rest until temperature reaches 160°F (70°C), about 10 minutes. Cut between rib bones to serve.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories 270 calories Protein 34 grams Fat 13 grams Sodium 1000 milligrams Cholesterol 85 milligrams Saturated Fat 5 grams Carbohydrates 2 grams Fiber 0 grams.

Recipe and photograph provided courtesy of National Pork Board.