Rack of Pork with Sundried Tomato Pesto Recipe

Name: Rack of Pork with Sundried Tomato Pesto
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: To taste, salt and pepper; 15 mL (1 tablespoon) dried thyme; 15 mL (1 tablespoon) dried oregano; 1 garlic clove, chopped; 60 mL (1/4 cup) red wine; 1 package (170 g) Sundried Tomato Pesto Sauce; 1 kg (2 lb) rack of pork, cleaned and trimmed; 125 mL (1/2 cup) water

Ingredients

To taste, salt and pepper
15 mL (1 tablespoon) dried thyme
15 mL (1 tablespoon) dried oregano
1 garlic clove, chopped
60 mL (1/4 cup) red wine
1 package (170 g) Sundried Tomato Pesto Sauce
1 kg (2 lb) rack of pork, cleaned and trimmed
125 mL (1/2 cup) water

	PREP TIME 15m	COOK TIME 1h	TOTAL TIME 1h15m
YIELD 4 portions

Instructions

Preheat the oven to 400 F (200C).
Combine the pesto, red wine, garlic, oregano and thyme in a bowl.
Season with salt and pepper, to taste.
Liberally brush the rack of pork with the pesto mixture.
Wrap the exposed rib tips with aluminum foil to keep them from burning.
Place the rack of pork in a roasting pan and add 125 mL (1/2 cup) water.
Add more water during cooking if needed.
Cover and cook for 30 minutes.
Baste and cook uncovered for another 30 minutes or until the meat is thoroughly cooked outside and pink inside.
Cover and let stand for 10 minutes before carving.
Serve with mashed butternut squash.