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
UNCLE BILL'S RACK OF PORK WITH APRICOT/CRANBERRY SAUCE
Make and share this Uncle Bill's Rack of Pork with Apricot/cranberry Sauce recipe from Food.com.
Provided by William Uncle Bill
Categories Sauces
Time 1h25m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- In a medium-size saucepan, add apricot jam, cranberries, orange juice, cinnamon and cloves and bring to a gentle simmer, stirring occasionally.
- Cook until sauce lightly thickens and cranberries begin to break apart, abou 15 to 20 minutes.
- Remove sauce from heat and set aside.
- Season rack of pork generously with salt and pepper.
- Place the rack of pork in a small roasting pan; standing with ribs up.
- Roast the pork uncovered in preheated 350 F oven for 30 minutes.
- Brush pork ribs with 1/2 cup of sauce.
- Continue to roast, uncovered for another 20 minutes.
- Brush again with another 1/2 cup of sauce.
- Continue roasting, uncovered for 30 minutes longer or until meat thermometer inserted in the center of the pork registers 160 F.
- Brush rack of pork with a little more sauce, then let rest for 10 minutes to allow juices to set before cutting between ribs.
- Serve with remaining sauce alongside pork.
Nutrition Facts : Calories 792.7, Fat 53.7, SaturatedFat 20.3, Cholesterol 176.9, Sodium 425.6, Carbohydrate 38.1, Fiber 2.5, Sugar 20.5, Protein 39.4
PORK WITH APRICOT SAUCE
Kris Wells of Hereford, Arizona dresses up pork tenderloin with a sweet apricot sauce mildly seasoned with ginger. It makes an impressive entree, yet leaves plenty of extra pork for meals later in the week. "The sauce is also good on baked ham," Kris adds.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings (2 cups sauce) plus 2-1/2 pounds leftover pork.
Number Of Ingredients 8
Steps:
- Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.
Nutrition Facts : Calories 538 calories, Fat 10g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 454mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 61g protein.
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