Rack of Pork with Grilled Vegetables and Herbes de Provence Paul and
Jeanne Rankin

Meat Serves 4
Preparation Time Over 1 hr
Cooking Time 30 mins to 1 hr

""Use a selection of vegetables in season for this dish, making sure
they are good quality."" Paul and Jeanne Rankin

1 rack of pork, about 900g / 2 lb with 4-5 rib bones
30g / 2 Tbsp sea salt
5g / 1 Tbsp freshly ground black pepper
250ml / 8 fl oz light olive oil

For the herbes de Provence:
30g / 2 Tbsp chopped fresh parsley
5g / 1 Tbsp chopped fresh thyme
5g / 1 Tbsp chopped fresh rosemary
5g / 1 tsp dried oregano
2 bay leaves, crushed

For the dressing:
250ml / 8 fl oz virgin olive oil
juice of 1 lemon
5g / 1 tsp salt
5g / 1 tsp black peppercorns, cracked

For the vegetables:
about 900g / 2lb mixed vegetables such as aubergine, courgettes, red
onions, mushrooms, leeks, carrots or potatoes (use what is in season and
available in a good quality)
120ml / 4floz olive oil

Trim the rack of pork of skin and clean the meat from between the
bones to expose the bones, nice and clean.
Mix together all the herbes de Provence ingredients.
Rub the salt, black pepper and 30g / 2 Tbsp of the mixed herbs into the
pork rack and then cover and put in the fridge for at least 4-8 hours.
Approximately 50 minutes before dinner time, light the barbecue
chargrill or pre-heat the grill.
Take the pork out of the fridge, drain off any juices and lightly pat
dry.
When the barbecue or grill is hot, drizzle a little olive oil over
the pork and put it on a moderate part of the barbecue. Cook for about
30 minutes, turning and basting it with a little oil from time to time.
Leave to rest for about 5-10 minutes off the heat to allow the juices
to settle.
Place all the ingredients for the dressing in a small bowl and mix
thoroughly. Add 30ml / 2 Tbsp of the herb mixture and allow to stand while
you prepare the vegetables.
Cut the vegetables into attractive shapes and sizes but make sure
that they are not so small that they will fall through the racks of the
barbecue.
Toss the vegetables in olive oil and sprinkle with the remaining
herbs and a little salt and pepper.
When it is about 10 minutes time from eating, start to cook the
vegetables on the hottest part of the grill. Watch them very carefully,
turning them once or twice before removing them to a warm plate.
To serve, carve the rack of pork into 4 large cutlets. Arrange
enough vegetables for each person on each plate, place the cutlet in the
centre, drizzle the whole plate with the herb dressing and serve.



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