Prep 25 mins
Cook 1 hr
Delicious maple infused pork.
- 1 pork rib rack
- 30 ml butter
- maple syrup
- 1 garlic clove, minced
- 1 ml basil or 1 ml rosemary
- salt and pepper
- The rack of pork should be cut from the loin portion of the ribs, with the ends of the bones exposed.
- Melt the butter, combine with approximately 1/4 cup of maple syrup and add the garlic and basil (or rosemary).
- Brush the top of the roast with this mixture.
- Place the meat in the bottom of a dripping pan with the remainder of the maple syrup and roast in the oven at 200 C (400 F), counting 10 min for each pound of meat.
- Baste every 15 minutes with the maple syrup and meat juices.
- Season to taste.
- Serve with maple gravy made from the drippings.
Great recipe which got me to try a cut of meat I'd not had before. Lots of smell from the burning sugar of the maple syrup however, even with adding water. Since the subtle maple flavour is lost anyway, next time I will omit the syrup from the first few bastings, and add it near the very end. I also used the maple mixture on some roasted butternut squash to go with the pork.
This the first time I have done a rack of pork and this turned out terrific. It was tender and juicey. The maple syrup gave it a bit of sweetness. I will make this again.
Great results using this recipe. I had a 3 lb rack - 5 ribs - and cooked it for an hour (10min per pound just doesn't seem enough)at suggested temp, basting every 15 min. Pretty near perfect, only a touch of pink in the middle..I'd add an extra 10 minutes next time. Enjoyed with garlic mashed potatoes and veggies. I added water to the juices also, and made a bit of gorgeous dark gravy with it. Thanks for a delicious recipe!