Herb Crusted Rack Of Pork Recipes

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.

HERB-CRUSTED PORK ROAST

Steps:

• In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

HERB-CRUSTED RACK OF PORK

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.

MUSTARD-AND-HERB-CRUSTED PORK ROAST

Steps:

• Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
• Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
• Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
• Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
• Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
• Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

HERB-CRUSTED RACK OF PORK

Steps:

• Preheat oven to 350°F. Trim excess fat from meat; spread evenly with mustard.
• Mix bread crumbs, parsley, chives, rosemary, 3 Tbsp. of the oil, the salt and pepper; press evenly onto meat. Place on rack in roasting pan. Mix carrots and onion; toss with remaining 1 Tbsp. oil. Add to pan with meat.
• Bake 1 hour 30 min. to 2 hours or until meat thermometer registers 160°F. Let stand 10 to 15 min. before slicing. Serve with carrots and onions.

HERB-CRUSTED PORK SIRLOIN ROAST

Steps:

• Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
• Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
• Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.