Roasted pork rack with diced vegetables

90 min
Type of dish: Meats, Vegetables
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

For this recipe, the following elaborations are needed:

  • Gravy.
  • Diced vegetables.
  • Season and grease the pieces and fry them until golden in colour in a pan or in the oven, preheated at 180ºC or 200ºC.
  • Turn when half done and drizzle over some wine just before removing from the oven.
  • When the interior of the piece reaches 60-65ºC, remove the pieces from the oven and place them on 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 vegetables.
Nutritional information (1 portion)
Fiber 9.09 g
Saturates 24.88 g
Monounsaturated fatty acids 36.67 g
Polyunsaturated fatty acids 13.53 g
Cholesterol 226.85 mg
Calcium 171.16 mg
Iron 7.12 mg
Zinc 6.64 mg
Vitamin A 788.94 ug
Vitamin C 46.66 g
Folic acid 172.56 ug
Salt (Sodium) 590.49 mg
Sugars 16.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.