Herb-Crusted Rack Of Pork

• 2 (3- to 4-pound) racks of pork
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt
• 7 garlic cloves, minced
• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh thyme
• 1/3 cup chopped fresh parsley
• 2 tablespoons coarsely ground pepper
• 1/4 cup butter or margarine, cut up
• 1/3 cup all-purpose flour
• 2 (14 1/2-ounce) cans chicken broth
• 1 tablespoon tomato paste
• 2 tablespoons chopped fresh sage
• 1/4 teaspoon pepper
• Garnish: fresh thyme sprigs

1. Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning.
2. Bake at 350u0b0 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160u0b0. Transfer pork to a serving tray. Pour pan drippings into a skillet.
3. Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with pork. Garnish, if desired.
4. Note: Ask your butcher to French-cut the racks for a nice presentation. A rack of pork is bone-in, fresh pork loin.

pork, olive oil, salt, garlic, fresh basil, thyme, parsley, ground pepper, butter, flour, chicken broth, tomato paste, fresh sage, pepper, thyme

Taken from www.myrecipes.com/recipe/herb-crusted-rack-of-pork (may not work)