Pork Loin Rib Rack
Recipe: #4117
January 17, 2012
Categories: Apple, Carrot Onions, Fathers Day, New Years, Thanksgiving, Oven Roast, more
" Perfect dinner cooked in one roaster. Prunes and apples are very Danish with pork. These are very generous servings and I am sure that you will have leftovers if you are only serving two dinners. The pork rack looks like a rack of lamb having with the bone ends exposed. If you wish use fresh new cooked potatoes "
Ingredients
Nutritional
- Serving Size: 1 (714.4 g)
- Calories 629.8
- Total Fat - 22.9 g
- Saturated Fat - 8.8 g
- Cholesterol - 37.1 mg
- Sodium - 997.7 mg
- Total Carbohydrate - 90.8 g
- Dietary Fiber - 9.7 g
- Sugars - 19.2 g
- Protein - 16.8 g
- Calcium - 187.6 mg
- Iron - 4.8 mg
- Vitamin C - 37.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Rub the fennel spice into the meat, rest 2 hours
Step 2
Put the meat in a roaster large enough to accomodate the roast and all the veggies
Step 3
Place the meat in a pre heated 375f oven for 15 minutes, remove and add the prunes, apples and veggies
Step 4
Rotate the veggies every 15 minutes to brown evenly
Step 5
After a half hour paint the meat with the honey mustard, do this several times
Step 6
Continue roasting until the internal temperature reaches 165-170f about another 20 minutes depending on the size of your ribs
Tips
No special items needed.