Roasted pork rack with mashed potatoes

90 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Rack with head 1.75 kg
Table salt 3.75 g
White wine 0.15 l
Creamed corn 0.03 kg
White stock 0.75 l
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Potatoes 0.571 kg
Margarine 0.018 kg
Sterilised milk 0.143 l
Table salt 1.786 g
Ground white pepper 2.857 g

For this recipe, the following elaborations are needed:

  • Gravy.
  • Mashed potatoes.
  • Season and grease the pieces and fry them until golden in colour in a pan or in the oven, preheated at 180 ºC or 200 ºC.
  • Turn when half done and drizzle over some white wine just before the end of cooking.
  • When the interior of the piece reaches 60-65 ºC, remove the pieces from the oven and place them in a dish.
  • Prepare the sauce or gravy.
  • Carve the piece and fillet. Warm up the meat with the sauce.


  • Place two rations of meat, one with bone and another without bone, on the plate.
  • Pour the sauce on top.
  • Serve with the mashed potatoes.
Nutritional information (1 portion)
Fiber 7.13 g
Saturates 25.24 g
Monounsaturated fatty acids 32.03 g
Polyunsaturated fatty acids 14.36 g
Cholesterol 234.92 mg
Calcium 182.43 mg
Iron 6.91 mg
Zinc 6.61 mg
Vitamin A 231.86 ug
Vitamin C 51.97 g
Folic acid 144.68 ug
Salt (Sodium) 538.29 mg
Sugars 13.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.