Pork Loin Rib/rack of Rib for Two |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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This is a complete dinner for two in one roaster. The Fennel Spice I refer to in the Ingredient is Fennel Spice 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. 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 vodka or 4 tablespoons white wine or 4 tablespoons apple juice |
Directions:
1. Rub the Fennel spice into the meat and let it rest for at least 2 hours.
2. preheat oven to 375°F.
3. Place pork roast in the oven for 15 minutes, remove & add the prunes, apples and vegetables, return to oven.
4. Rotate the veggies every 15 minutes to brown them evenly.
5. After a half hour paint the meat with the mustard glaze, it will be very thin so be generous & paint several times.
6. 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.
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