Rack of Pork

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Dinner



6 - 8

    • 3-4 lb
      1.5-2 kg
      Canadian Pork Rib Roast, Rack
    • 1 Tbsp
      15 mL
      Dijon mustard
    • 1 tsp
      5 mL
      EACH dried rosemary and thyme
    • 2 Tbsp
      25 mL
      chopped fresh parsely
    • 1/2 cup
      125 mL
      bread crumbs
    • 2 Tbsp
      25 mL
      canola oil
    • 1/2 cup
      125 mL
      red wine
    • 1 Tbsp
      15 mL
      apple cider vinegar OR sherry
    • 1/4 tsp
      1 mL
      sugar
    • 1 Tbsp
      15 mL
      cornstarch
    • 1 cup
      250 mL
      chicken stock
    • 1 Tbsp
      15 mL
      finely chopped parsley (optional)

Directions

Place rack of pork in shallow roasting pan. In a small bowl, combine mustard, rosemary, thyme, parsley, breadcrumbs and oil; pat onto roast. Roast uncovered at 325ºF (160ºC) for about 1½ hours or until meat thermometer reads 155-160ºF (68-71ºC). Cover loosely with foil and let roast sit for 10-15 minutes before carving. Meanwhile, combine wine, vinegar and sugar in a small skillet. Simmer over medium-high heat for 5 minutes. In a small bowl, combine cornstarch and chicken stock. Add to skillet; stir and simmer until slightly thickened. Before serving, add parsley if desired. Slice roast between bones and spoon on sauce. Serve with mashed potatoes and an assortment of seasonal vegetables.


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