Glazed rack of pork
0
- Prep Time10 min
- Total Time10 min
- Makes8 to 10 servings
Ingredients
1.5 kg boneless pork loin roast, or 3-kg bone-in rack of pork
2 garlic cloves, minced
1/2 tsp salt
2 tbsp vegetable oil
2 tbsp Dijon mustard
1 tbsp honey
1/2 tsp fresh-ground black pepper
1 tsp dried rosemary
1 cup beef or chicken broth, or bouillon
Instructions
Preheat oven to 350F (180C). Make many shallow 1-inch (2.5-cm) slits over surface of pork, especially through fat layer. Mix garlic with salt. Spread mixture over roast, pressing a little into slits. Place in a shallow baking dish.
Roast in centre of preheated 350F (180C) oven, uncovered, for 1-1/4 hours for a boneless roast or 2 hours for a rack. Stir oil with Dijon, honey and pepper. Crush rosemary and add to mixture. After initial roasting time is up, cover roast with Dijon mixture then baste every 15 minutes until a meat thermometer registers 155F (70C), from 30 to 45 minutes. If roast browns too quickly, loosely cover with foil. Let roast sit outside oven 5 minutes before carving.
Skim off and discard any fat from pan juices. Add broth and scrape up browned bits. Pour into a small saucepan. Boil gently until slightly reduced, about 5 minutes. Slice pork and serve with pan juices.
Nutrition (per serving)
Calories 204, Protein 26.7g, Carbohydrates 2.2g, Fat 9.2g, Sodium 293mg.
Juicy roast pork is lightly flavored with a rich glaze of Dijon, honey and rosemary.
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