Pork Loin Rib/rack of Rib for Two
photo by Bergy
- 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
- Rub the Fennel spice into the meat and let it rest for at least 2 hours.
- preheat oven to 375°F.
- Place pork roast in the oven for 15 minutes, remove & add the prunes, apples and vegetables, return to oven.
- Rotate the veggies every 15 minutes to brown them evenly.
- After a half hour paint the meat with the mustard glaze, it will be very thin so be generous & paint several times.
- 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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Reviews
-
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!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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