Roast Rack of Pork | Louisiana Kitchen & Culture

Ingredients

• 2 pork loin roasts from rib end of loin, tip of chine bone removed, remaining chine cut between each rib, rib bones frenched
• 2 tablespoons kosher salt or 1 ½ tablespoons table salt
• 3 medium garlic cloves, minced (about I tablespoon)
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme leaves
• 2 tablespoons olive oil
• 1 small carrot, cut into 1-inch chunks
• 1 small onion, coarsely chopped
• 3 tablespoons Madeira