Pork Loin Rib/rack of Rib for Two

READY IN: 1hr 15mins
Bergy
Recipe by Bergy

This is a complete dinner for two in one roaster. The Fennel Spice I refer to in the Ingredient is Fennel Spice 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.

Top Review by 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.

Ingredients Nutrition

  • 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) canwhole potatoes, well drained
  • 2 medium onions, quartered
  • salt & pepper
  • 2 tablespoons honey mustard
  • 4 tablespoons vodka or 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.

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