Heritage Berkshire 8 Bone Rack with Herb Crust & Grilled Radicchio
This Heritage Berkshire 8 Bone Rack is seared over high heat, coated with a fresh parsley, rosemary, garlic, and Dijon herb crust, then finished over indirect heat. Smoky grilled radicchio and balsamic glaze complete this impressive bone-in pork centerpiece.
Ingredients
- 1 Heritage Berkshire 8 Bone Rack, frenched
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup fresh parsley, finely chopped
- 2 tbsp fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 2 heads radicchio, quartered
- 1 tbsp olive oil, for radicchio
- 1 tbsp balsamic glaze
Instructions
- Season the pork rack generously with kosher salt and black pepper. Let it rest at room temperature for 30 minutes.
- Preheat the grill for two-zone cooking with direct and indirect heat.
- Sear the rack over direct heat for 3 to 4 minutes per side, until browned all over.
- Combine the parsley, rosemary, garlic, and Dijon mustard. Brush the herb mixture over the rack.
- Move the rack to indirect heat, close the lid, and cook for about 30 to 35 minutes, or until the internal temperature reaches 145°F.
- During the final 10 minutes, grill the radicchio quarters cut-side down over direct heat for 2 to 3 minutes, until charred and slightly wilted.
- Transfer the rack to a cutting board and let it rest for 10 minutes. Slice between the bones into individual chops.
- Serve the chops with the grilled radicchio and drizzle with balsamic glaze.
Serving Tips
Use a meat thermometer inserted into the thickest part of the Berkshire rack, away from the bone, for the most accurate temperature reading. Let the finished rack rest for the full 10 minutes before slicing it into chops.
