1 rack of pork of 6 bones, about 1.6 kg (3 1/2 lb)

30 ml (2 tbsp) olive oil

2 sprigs fresh thyme

4 cloves garlic, lightly crushed

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Season the meat with salt and pepper. In a large ovenproof skillet, brown the meat in the oil. Add the thyme and garlic.

Roast in the oven for 45 to 55 minutes or until a thermometer inserted in the centre of the roast reads 57 °C (135 °F). Place the meat on a platter and cover with aluminum foil. The temperature of the roast should rise to 63 °C (145 °F).

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