Name: Roasted Double Rack of Pork with Morel Mushroom Pan Sauce
Yield: Makes 12 servings
Ingredients: 3 large garlic cloves; 2 shallots, quartered; 3 tablespoons olive oil; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh rosemary; 2 tablespoons coarse kosher salt; 1 tablespoon ground black pepper; 2 8-bone racks of pork (each 5 1/2 to 6 1/2 pounds), chine bone cut off; Morel Mushroom Pan Sauce

Roasted Double Rack of Pork with Morel Mushroom Pan SauceBrian Leatart

With today's leaner pork, the traditional crown roast technique (which requires cutting between each rib chop to form the "crown") tends to produce overcooked meat before the bone end is done. So instead, ask the butcher to french the bones of two rib racks and present them back-to-back.

Meat tip:

If you prefer well-done pork, we recommend brining it before roasting so it doesn't dry out. Stir 1 cup kosher salt, 1/2 cup dark brown sugar, and 1/2 cup pure maple syrup into 12 cups water. Add 6 cups ice; place brine and pork in resealable plastic bag; refrigerate 24 to 48 hours. Pat roasts dry before continuing; reduce the salt in the rub to 1 tablespoon. Roast to 165°F.

Recipe notes

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