OVEN ROASTED RACK OF PORK - RESTAURANT STYLE
This pork roast is so easy to make it almost cooks itself. But you can take all the credit when your guests start to moan after tasting this deliciously seasoned Rack of Pork!
Provided by Chef Dennis Littley
Categories Entree
Time 2h10m
Number Of Ingredients 16
Steps:
- preheat oven to 450 degrees
- In a roasting pan add your rough cut vegetables and garlic
- rinse the rack of pork well and pat dry
- place rack fat side up, on top of cut veggies
- apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast
- sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.**Add one cup of water to the bottom of the pan before roasting.
- place pan in preheated 450 degrees F oven for 15 minutes.
- after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ - 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.
- Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
- While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.
- Strain out all of the vegetable pieces and any residue
- Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!
Nutrition Facts : ServingSize 120 g, Calories 395 kcal, Carbohydrate 9 g, Protein 39 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 1103 mg, Fiber 3 g, Sugar 1 g
ROAST RACK OF PORK
Steps:
- Gather the ingredients.
- Heat oven to 350 F. Pat rack of pork dry with paper towels. Season all sides thoroughly with salt and pepper. Rub with minced garlic and oil.
- Place rack in a shallow baking pan fat side up. Roast 18 minutes per pound or to an internal temperature of 145 F. You want the meat to still be pink.
- Remove from oven and let rest 10 minutes, loosely covered, before slicing between the ribs.
- Serve with pan drippings and roasted or mashed potatoes and a green vegetable.
- Enjoy!
Nutrition Facts : Calories 1222 kcal, Carbohydrate 1 g, Cholesterol 282 mg, Fiber 0 g, Protein 77 g, SaturatedFat 38 g, Sodium 248 mg, Sugar 0 g, Fat 99 g, ServingSize 1 rib roast (4 servings), UnsaturatedFat 0 g
MOROCCAN SPICED RACK OF PORK
Provided by Geoffrey Zakarian
Categories main-dish
Time 9h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine the ras al hanout, salt and brown sugar in a small bowl. Score the fat of the pork in a cross-hatch pattern. Rub the ras al hanout mixture all over the pork and allow to sit overnight in the refrigerator.
- Put the pork on a rack and allow it to come to room temperature for about 45 minutes before putting it into the oven.
- Preheat the oven to 425 degrees F.
- Put the apricots, sake, chicken stock, garlic, cilantro, lemons, carrots, onions and turnips in the bottom of a medium roasting pan. Put the rack with the pork in the roasting pan and roast until the pork reaches an internal temperature of 140 degrees F for medium, 40 to 50 minutes. Allow to rest for 20 minutes before carving.
- Transfer the drippings, vegetables and aromatics to a strainer set over a saucepan. Press the vegetables against the strainer to get as much liquid out of them as you can. Place the pan over medium heat, bring to a simmer and simmer until the liquid is reduced by about half, about 5 minutes. Turn the heat to low, add the butter and stir until melted. Keep warm over low heat and serve with the pork.
CIDER-GLAZED RACK OF PORK
Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try:Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Fill a large pot with 2 quarts water; add 1 1/2 cups salt and sugar. Bring to a boil over high heat and cook until salt and sugar are dissolved. Remove from heat and let brine cool completely.
- Place pork in a large container and cover with brine. Transfer to refrigerator and let marinate for 45 minutes. Remove pork from brine and pat dry with paper towels.
- Preheat oven to 425 degrees with rack in the center. Fit a roasting pan with a rack and set aside.
- Season pork with remaining 1 teaspoon salt and 3/4 teaspoon freshly ground pepper. Place pork on rack and transfer to oven; cook until an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the pork, about 45 minutes.
- Meanwhile, place cider in a medium saucepan over medium-high heat until reduced and turns into a dark golden-brown loose syrup, about 20 minutes. Remove from heat and add vinegar; stir to combine. Pour glaze into a small bowl and transfer to refrigerator; let cool.
- In a small bowl, mix together paprika, cumin, remaining 1/2 teaspoon black pepper, and chile powder; set spice mixture aside.
- Brush half of the glaze over pork and return to oven for 2 minutes more. Remove from oven and let stand for 15 minutes; brush with remaining glaze and sprinkle with spice mixture.
- Cut the pork rack into chops by cutting between each set of bones; transfer chops to a large platter. If any glaze remains, add juices from pork to glaze and stir to combine; pour over chops and serve immediately.
ROAST RACK OF PORK WITH WILD GARLIC STUFFING
A showstopping pork dish that's a great Sunday lunch for a crowd, the trim from the rack makes a flavourful stuffing, infused wtih wild garlic or use a combination of spinach and garlic
Provided by Rosie Birkett
Categories Dinner, Main course
Time 3h
Number Of Ingredients 15
Steps:
- In the morning before you cook the pork, use a very sharp knife (or ask the butcher) to cut a deep flap under the skin and fat of the meat, all the way along the rack - be sure to leave at least 5cm connected. Rub the powdered sea salt all over the flesh (not the skin), then leave uncovered in the fridge for at least 2 hrs. Take out of the fridge 30 mins before you want to cook it, to come to room temperature. Heat oven to 240C/220C fan/gas 9.
- Meanwhile, make the stuffing. Heat the olive oil in a frying pan. Add the onion, a pinch of sea salt and black pepper, and the thyme leaves. Cook over a low heat, stirring, until the onion has softened, about 10 mins. Add the sourdough 2 mins before the end. Remove from the heat and transfer the mix to a bowl.
- In a dry frying pan, toast the fennel and coriander seeds and chilli flakes over a high heat for 1-2 mins. Allow to cool, then use a pestle and mortar to grind with a pinch of sea salt.
- Add the ground spices to the onion mixture and mix with the pork trim. Season again, grate in some nutmeg to taste, and add the lemon zest, parsley and wild garlic. Mix everything together with your hands to thoroughly combine, then add the egg and mix again.
- Press the stuffing into the flap in the pork and tie up with string all the way along to hold the stuffing in. Use foil to cover any exposed stuffing, as it will burn in the hot oven. Place the joint on a baking tray.
- Cook the pork for 20 mins per 450g - so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to ensure it's cooking evenly and test it 10 mins before the end with a temperature probe. When the core reads 70C, it's cooked. Wrap the pork in foil and leave to rest while you prepare your side dishes.
Nutrition Facts : Calories 637 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 2.4 milligram of sodium
APPLE CIDER MARINATED RACK OF PORK ROAST
This is an easy roast for a Sunday dinner. Plan on two chops per serving. Preparation time includes marinating time.
Provided by Outta Here
Categories Pork
Time 7h15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except pork, in a bowl and whisk until combined.
- Place roast in a zipper-type gallon baggie. Pour marinade over pork and close baggie. Place in refrigerator for 4-6 hours, turning occasionally.
- Preheat oven to 325°F.
- Spray a medium sized roasting pan and a wire rack to fit pan, with nonstick cooking spray.
- Remove pork from marinade and reserve marinade. Place pork on rack in pan and put in oven on center rack.
- Roast 15 minutes per pound, Basting occasionally with reserved marinade, until instant-read thermometer inserted in center reaches 160°F Remove roast from oven and let sit on carving board about 10 minutes.
- Place roasting pan on stove burner, over medium heat, and pour in reserved marinade. Stir to loosen browned bits on bottom of pan. Heat until marinade and pan juices are hot.
- Slice roast between rib bones and serve, with pan juices drizzled on chops.
Nutrition Facts : Calories 428, Fat 28.7, SaturatedFat 5.5, Cholesterol 102.8, Sodium 121.3, Carbohydrate 4.2, Fiber 0.4, Sugar 3, Protein 36.2
HERB-CRUSTED RACK OF PORK
From Kraft Foods, this recipe makes a juicy cut of pork. It does make a lot, so have some company over or use leftovers for sammies!!
Provided by SkinnyMinnie
Categories Pork
Time 2h55m
Yield 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 596.9, Fat 38.1, SaturatedFat 11.9, Cholesterol 136.1, Sodium 537.8, Carbohydrate 13.6, Fiber 1.9, Sugar 3.6, Protein 47.4
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