Holiday Rack of Pork

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15 min

1 3/4 hour


    • 3 lb
      1.5 kg
      Canadian Pork Rib Roast, Rack
    • 2
      cloves garlic, minced
    • 1/2 tsp
      2 mL
    • 1 Tbsp
      15 mL
      canola oil
    • 2 Tbsp
      25 mL
      Dijon mustard
    • 1 Tbsp
      15 mL
      liquid honey
    • 1/2 tsp
      2 mL
    • 1 tsp
      5 mL
      dried rosemary, crumbled
    • 1 cup
      250 mL
      chicken broth


Trim any excess fat from roast. Make small slits over the outside surface. Mix garlic with salt and rub over the roast, pressing into the slits. Roast at 350°F (180°C) for about 1 hour. Meanwhile combine oil, mustard, honey, pepper and rosemary. After one hour of roasting, spread mustard mixture over the roast and return to oven. Baste every 10 minutes until meat thermometer registers 155-160°F (68-71°C). Remove from oven, tent loosely with foil and allow to rest 10 minutes before slicing. Skim any fat from pan juices. Gradually add chicken broth to pan and scrape up browned bits. Pour into a small saucepan and simmer until slightly reduced. Drizzle over pork slices to serve.

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