Pork Loin Rib/rack of Rib for Two

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.

• Ready In: 1 hr 15 mins
• 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  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.