Mustard & Pepper Crusted Pork Rack
Pork rib roast is also referred to as center-cut pork loin and is the pork equivalent of a standing beef rib roast or a rack of lamb. This cut makes a great centerpiece for an elegant dinner. Before roasting or barbecuing the pork rib roast, it should be “Frenched.” Simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher also can do this for you. If you cook it just right, you will have a pork so tender and juicy, your knife will cut through like butter.
Ingredients
- 7-rib Pork Rack (4-5 pounds) · 5 pounds
- cracked black pepper · 1 teaspoon
- Herbie's Thyme Leaves · 2 teaspoons
- country-style Dijon mustard · 1 cup
- Williamson Merlot · 1 cup
Instructions
In a small bowl, combine mustard, thyme and pepper then spread evenly over the pork roast. Truss the roast using butcher twine.
A Pork Rib Roast is generally tied to hold the roast together during the cooking process preventing the outside layer of meat from separating. Cut strings approximately 18 to 20 inches in length and tie firmly, but not too tight, around the roast in between each of the bones. Tie in a knot and trim strings to 1/4 inch. The strings should be tied firmly but not too tight. Tying the rib roast will prevent the outside layer of meat from separating from the inner rib-eye muscle, providing a roast that is appealing in appearance when it is cooked.
Place the roast in a shallow roasting pan and let it sit at room temperature for about 20 minutes.
Preheat oven to 325°F. Roast for approximately 1 1/2 hours, or until the thermometer registers 155°F. The time may vary depending on the size and thickness of the roast. Remove the pork from the oven, transferring it to a carving board and let it stand for about 15 minutes.
Degalze by adding Merlot and a little water to the roasting pan then bring the liquid to a boil on medium heat, scrapping the pan with a wooden spoon until all the crusty bits are released. Let simmer on low heat until you are ready to serve. The deglazed liquid (fond) should not be allowed to thicken past the consistency of maple syrup.
To carve the pork cut between the ribs to make individual chops Transfer the chops to plates and drizzle the deglazed pan Merlot sauce over each chop. Serve with Williamson Wines Allure Meritage.
Cooking notes:
NOTE: Deglazing is a cooking technique for removing and dissolving caramelized bits of food from a pan in order to make a pan sauce.
