Roasted Pork Rack with Zucchini Fritters

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This took at least double the time to cook than the recipe states. I wonder if anyone actually tests these recipes before they are posted? This isn't the first or fourth recipe I've tried that went terribly awry due to something wrong in the recipe.

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I also think this recipe needs a little bit more guidance on the cooking time. Either the temperature provided is not accurate or he is cooking a two rib rack. I have been cooking mine for about an hour and 45 minutes and still have not reached 140F. I turned up the temp on the oven. Maybe we will get to eat dinner before Christmas is over.

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I followed the recipe to a T - ordered by center cut rack of pork... and two hours later and the rack is STILL not cooked. Without a guideline as to how much pork you should use, or how long to cook pound-for-pound, it will turn into a long day of waiting and waiting for the pork to cook. Other than that, it tastes amazing!

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Never had done a port rack. Wow this was good. So moist and delicious. The Fritters were a wonderful addition.

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I'm making this for the third time soooo easy and sooo good no wonder Michael is happy his food is good and easy!

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Michael: Thank you, thank you, thank you for this recipe. I made the Roasted Pork Rack and the Zucchini Fritters for our New Year's Eve celebration dinner and it was a "hit". The Roasted Pork was tender and delicious (and I marinated it overnight. The Zucchini Fritters was delicious and the yogurt dipping sauce was wonderful.

You're great. Thanks again.

Jennie
Calhan CO
01/04/10

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We had the pork rack and fritters for Christmas dinner and were blown away. The pork melted in our mouths and the citrus flavor is refreshing. No doubt the pork was the star; however, the fritters are delicious and complement the pork very well. Thank you, Michael for sharing these gems!

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The receipe was easy and the flavor was fantastic. I've made this twice and it came out great every time. It was very moist and I would make this my way of roasting a rack of pork every time.

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Flavor was terrific. HOWEVER, suggest being very careful marinating with citrus
overnight. I followed recipe and used meat thermometer; removed at 140 degrees and let stand 15 minutes. Pork was pretty dry except near bone where marinade had not penetrated. Next time I will marinate no longer than 4 hours. I think the citrus actually "cooked" the Pork overnite, ceviche style.

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This makes you feel like a chef! So easy and your guests will be very pleased with the outcome. I made this for christmas dinner and it was so easy and unbelievably delicious! efadisto!