Herb Crusted Rack Of Pork Food

HERB-CRUSTED RACK OF PORK

Steps:

• Preheat oven to 350°F. Trim excess fat from meat; spread evenly with mustard.
• Mix bread crumbs, parsley, chives, rosemary, 3 Tbsp. of the oil, the salt and pepper; press evenly onto meat. Place on rack in roasting pan. Mix carrots and onion; toss with remaining 1 Tbsp. oil. Add to pan with meat.
• Bake 1 hour 30 min. to 2 hours or until meat thermometer registers 160°F. Let stand 10 to 15 min. before slicing. Serve with carrots and onions.

RACK OF PORK WITH AN HERB-MUSTARD CRUST

Steps:

• Heat the oven to 425°F. Trim any excess fat from the pork but leave on an even layer of fat to moisten the meat during cooking. Sprinkle the pork with salt and pepper. Heat the oil in a small flameproof roasting pan or a large ovenproof skillet over medium-high heat and brown the fat-covered surface of the pork until it turns a deep golden brown, 5 to 7 minutes. Turn the roast rib side down and roast in the oven, basting occasionally, for 30 minutes.
• Meanwhile, make the topping: In a 10-inch skillet over medium heat, melt the butter and sauté the garlic and shallots until soft and fragrant, 2 to 3 minutes. Stir in the cumin and paprika; continue cooking for 1 minute. Remove from the heat and stir in the parsley and breadcrumbs. Season with salt and pepper.
• After the pork has roasted for 30 minutes, brush the surface with the mustard and spread with the breadcrumb topping, pressing so it adheres. Turn the oven down to 375°F (if you're roasting potatoes, put them in the oven beside the pork now). Continue roasting the pork until an instant-read thermometer inserted in the center registers 145°F, about another 30 minutes. Transfer the meat to a carving board or platter and cover loosely with foil. If the potatoes are done, turn off the oven and leave them in until ready to serve. If they're not fully cooked, continue roasting them while the pork rests and you prepare the gravy.
• To make the gravy, put the roasting pan on the stovetop over high heat, add the wine, and boil, stirring to dissolve the cooked-on pan juices, until the wine is reduced almost to a glaze. Add the broth and simmer until well flavored, 2 minutes, or longer if necessary. Strain the gravy into a small pan, reheat it, and taste for seasonings.
• Carve the pork at the table, cutting down vertically between the rib bones to form chops. Pass the gravy separately.

HERB-CRUSTED RACK OF PORK

Steps:

• Preheat the oven to 350ºF. Trim off the excess fat from the pork loin and spread evenly with mustard.
• Mix the bread crumbs, parsley, chives, rosemary, 3 Tbs. olive oil, salt and pepper; press evenly onto the meat.
• Place on rack in roasting pan.
• Mix carrots and onion; toss with remaining 1 Tbs. oil. Add to pan with meat.
• Bake 1 1/2 - 2 hours or until meat thermometer registers 160ºF.
• Let stand 10-15 minute before slicing. Serve with carrots and onions.

MUSTARD-AND-HERB-CRUSTED PORK ROAST

Steps:

• Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
• Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
• Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
• Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
• Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
• Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

HERB-CRUSTED PORK ROAST

Steps:

• In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
• Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
• While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
• Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.