Pork Loin Ribrack Of Rib For Two Food

PORK LOIN RIB/RACK OF RIB FOR TWO

Pork Loin Rib/rack of Rib for Two image

This is a complete dinner for two in one roaster. The Fennel Spice I refer to in the Ingredient is recipe#48753 Fennel Spice by Mean Chef.. I have suggested 4 ribs but this allows for left overs unless you are very hearty meat eaters. You may use regular potatoes cooked but the canned ones work well in this recipe. Prunes & Apples are very Danish with pork and give a nice touch.The cut that I use for this recipe is the Rack of Pork cut with the rib bones exposed - you would also use this cut for a crown roast.

Provided by Bergy

Categories Pork

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

pork loin rib roast (4 ribs)
2 tablespoons fennel, spice
12 prunes, pitted
1 large apple, peeled, cored & cut into 8 pieces
12 baby carrots
1 (19 ounce) can whole potatoes, well drained
2 medium onions, quartered
salt & pepper
2 tablespoons honey mustard
4 tablespoons white wine or 4 tablespoons apple juice

Steps:

Rub the Fennel spice into the meat and let it rest for at least 2 hours.
preheat oven to 375°F.
Place pork roast in the oven for 15 minutes, remove & add the prunes, apples and vegetables, return to oven.
Rotate the veggies every 15 minutes to brown them evenly.
After a half hour paint the meat with the mustard glaze, it will be very thin so be generous & paint several times.
Finish roasting apprx another 15-20 minutes time will depend on the size of the roast and the size of the vegetables. Internal temperature of the pork should be 165-170°F.

ROASTED RACK OF PORK

Roasted Rack of Pork image

Provided by Tyler Florence

Categories main-dish

Time 2h20m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1 four-rib pork roast (approximately 3 pounds)
3 tablespoons white vinegar
2 tablespoons sugar
1 1/2 tablespoons baking soda
2 tablespoons grapeseed oil
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Sea salt and freshly ground black pepper

Steps:

Preheat the oven to 325 degrees F. If you are short on time, you can cook the pork at temperatures up to 350 degrees F; however, slower and lower cooking results in more tender and juicy meat.
To prepare the pork for cooking, set the pork on a baking sheet and score the skin into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat. Scoring exposes more fat to the heat, which results in more fat being rendered during cooking.
Bring the vinegar, sugar and 5 cups water to a boil in a saucepan; then add the baking soda and bring back up to a boil. Carefully pour the boiling liquid over the skin of the roast. Pat the skin dry and discard the liquid. Next, rub the grapeseed and olive oils all over the pork; then rub the pork with the rosemary and thyme. Sprinkle with salt and pepper.
Place the pork in a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours.
When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).

PORK RIB RUB

Pork Rib Rub image

A delicious rub for baby back pork ribs! Makes enough rub for 6 racks of ribs. Ground rosemary is almost impossible to find in stores. I grind up dried rosemary leaves in a molcajete, with a mortar and pestle, or a clean coffee grinder. Trust me, it's worth the few extra minutes it takes!

Provided by Babel Phaedrus

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup smoked paprika
¼ cup fine sea salt
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons dried, ground rosemary
¼ teaspoon cayenne pepper

Steps:

Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 13.8 g, Fat 1.5 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 3527.4 mg, Sugar 3.1 g

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