Pork Loin Rib Rack
Created by Bergy on January 17, 2012
- Servings: 3
- Prep Time: 15m
- Cook Time: 1h
- Recipe #4117
Ingredients
- 4 rib pork loin roast
- 2 tablespoons dried fennel
- 12 prunes, pitted
- 1 large granny smith apple, peeled, cored, cut in to 8 pieces
- 12 baby carrots, scraped
- 1 (19 ounce) can potatoes
- 2 medium onions, peeled, quartered
- Salt and pepper to taste
- 2 tablespoons honey mustard
- 4 tablespoons white wine or apple juice
How to Make
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Step 1: Rub the fennel spice into the meat, rest 2 hours
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Step 2: Put the meat in a roaster large enough to accomodate the roast and all the veggies
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Step 3: Place the meat in a pre heated 375f oven for 15 minutes, remove and add the prunes, apples and veggies
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Step 4: Rotate the veggies every 15 minutes to brown evenly
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Step 5: After a half hour paint the meat with the honey mustard, do this several times
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Step 6: Continue roasting until the internal temperature reaches 165-170f about another 20 minutes depending on the size of your ribs
Nutritional Facts
- 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