Pork Loin Ribrack Of Rib For Two Recipes

PORK RIB RUB

Steps:

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

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!

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.

OVEN ROASTED RACK OF PORK - RESTAURANT STYLE

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!

PORK LOIN RIB/RACK OF RIB FOR TWO

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 GARLIC HERB RACK OF PORK

Steps:

• Heat oven to 325 degrees.
• Season pork with salt, pepper, thyme and rosemary, garlic and olive oil.
• Place rack in a roasting pan fat side up (resting on the chin bone). Cook for 90 minutes or to an internal temperature of 145 degrees.
• Remove from oven and let rest 15 minutes, covered loosely with foil before serving.