Roasted Rack of Pork
Equipment
- Tools – Meat thermometer, roasting pan, mixing bowls, blender, strainer.
Ingredients
- Ingredients
- 1 full rack of Pork frenched
- 2 tbls yellow mustard
- 1 cup celery
- 1 cup carrots
- 1 cup onions
- 5 garlic cloves
- 2 cups chicken/vegetable stock
- 3 tbls butter
Seasonings
- 2 tbls coarse ground pepper
- 2 tbls kosher salt
- 2 tbls sugar
- 2 tbls granulated garlic
- 2 tbls paprika
- 2 tbls granulated onion
- 2 tbls dried sage
- ½ tsp cinnamon
Instructions
- Mix all the dry ingredients together for the seasoning and set aside.
- Rub the rack of pork with yellow mustard*
- Rub the rack of pork with yellow mustard then rub down with the dry seasoning and let rest in the fridge at least 8 hrs or overnight.
- When ready to Bake, preheat oven to 350F.
- In a roasting pan, add the carrots, celery, onions and garlic. Rest the marinated rack of pork on top of the vegetables and put in the oven.
- Cook till internal temperature hits 140F. approximately 2hrs+ (depending on the size of the rack).
- Once it hits 140F internal temperature, remove from oven and put the meat into another container to rest. Cover the meat with foil. (resting the meat is very important to achieve a juicy product. This will take at least 30-45 min rest time).
- While the meat is resting, Put the roasted vegetables into a saucepan and sauté on a medium heat.
- Deglaze with some vegetable or chicken stock (water is fine too). Add the rest of the stock into the pot. Bring to a boil. Simmer for 5-10 mins.
- Blend the vegetables and the liquid till smooth. Put through the strainer to get a nice sauce.
- Put the sauce into the saucepan to bring it back to temperature. It’s a good time to adjust the seasoning and consistency of the sauce. Whisk in the 3 tbsp of butter.
- Slice the rack of pork between the bones, for 8-9 succulent chops.
- Serve with your favorite sides, roasted potatoes, crispy Brussel sprouts etc
Notes
*mustard is used as the binder of the seasonings. You can use other ingredients like Worcestershire sauce, sriracha sauce, balsamic vinegar etc. You can just experiment with your taste.
