Pork Loin Rib/rack of Rib for Two
Per serving
This is a complete dinner for two in one roaster. The Fennel Spice I refer to in the Ingredient is recipe#48753 Fennel Spice by Mean Chef.. I have suggested 4 ribs but this allows for left overs unless you are very hearty meat eaters. You may use regular potatoes cooked but the canned ones work well in this recipe. Prunes & Apples are very Danish with pork and give a nice touch.The cut that I use for this recipe is the Rack of Pork cut with the rib bones exposed - you would also use this cut for a crown roast.
Ingredients
2 serv.- pork loin rib roast (4 ribs)
- fennel, spice↗2 tablespoons
- prunes, pitted↗12
- large apple, peeled, cored & cut into 8 pieces↗1
- baby carrots↗12
- whole potatoes↗1 can
(19 ounce) can whole potatoes, well drained
- medium onions, quartered↗2
- salt & pepper
- honey mustard↗2 tablespoons
- white wine or apple juice↗4 tablespoons
Step-by-step instructions
- 1
Rub the Fennel spice into the meat and let it rest for at least 2 hours.
- 2
preheat oven to 375°F.
- 3
Place pork roast in the oven for 15 minutes, remove & add the prunes, apples and vegetables, return to oven.
- 4
Rotate the veggies every 15 minutes to brown them evenly.
- 5
After a half hour paint the meat with the mustard glaze, it will be very thin so be generous & paint several times.
- 6
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.
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