Pork Loin Rib/rack of Rib for Two

Submitted by Bergy

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 2

ingredients

• pork loin rib roast (4 ribs)
• 2 tablespoons fennel, spice
• 12 prunes, pitted
• 1 large apple, peeled, cored & cut into 8 pieces
• 12 baby carrots
• 1 (19 ounce) can whole potatoes, well drained
• 2 medium onions, quartered
• salt & pepper
• 2 tablespoons honey mustard
• 4 4 tablespoons white wine or 4 tablespoons apple juice

directions

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.

Reviews

[Sracampo]

Flavor is AWESOME and will keep it with amendments...like a 6 rack took 2 hrs + to cook, real potatos and carrrots were eldente and coated veges with vino/mustard sauce many times and lots of dises and mess. But worth it!!! Thank you.

 

[woodland hues]

Oh, Bergy, this turned out wonderfully! We enjoyed this meal so much. My rib roast had 6 ribs so I used about an hour and a half roasting time, with the veggies getting about 70 min. I used fennel spice rub (recipe #107646), fresh potatoes, 6 baby sized onions. Omitted salt and pepper. Also got quite liberal with the white wine (almost a cup)and ended up with a small but adequate amount dark sauce that was beautiful over the roasted veggies. This was an amazing meal, and I can't thank you enough for your posting!