Pecan Crusted Rack of Pork

Even someone that cooks as much as I do comes across something new every once in a while and this week I noticed Sprouts had "rack of pork" on sale. I was intrigued. Familiar with a crown roast, I'd never purchased just a rack before let alone cook it, so it was a whole new experience.

I figured we'd just treat it much like a rack of lamb so the big guy cleaned it up beautifully and frenched the bones to perfection. To "french" the bones you simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher can do it for you but it's pretty darn easy to accomplish yourself with a decent knife and some patience. We even put the scraps in a zip bag and shoved it in the freezer to grind up for meatballs later in the week.

There's not much that goes to waste in this house at least in the meat department, although I do seem to throw out an incredible amount of green vegetables! Ha.

Simply coated with a pat of butter in the spots that didn't already have a layer of fat, then sprinkled with coarse sea salt and freshly ground black pepper, the rack went into a 350 oven for exactly 20 minutes a pound and came out a perfect 150. By the way, I love cooking small roasts in a cast iron skillet because the heat distribution is incredibly even and the roast doesn't seem to dry out as much. 

After a short rest, the rack was slathered with Dijon mustard and rolled it in a mixture of minced garlic, rosemary, buttered bread crumbs and toasted pecans. By the time the pictures were taken it topped up at 160 degrees, perfectly cooked, juicy and oh so delicious. Sliced betwen the rib bones, we each had what amounted to a lovely chop along with some individual potatoes gratin that were cooked in the oven along side the roast, and roasted honey coated carrots.

Pecan Crusted Rack of Pork (from JBug’s Kitchen)

1 - 2.5 pound racks of pork, frenched

1 tablespoon butter

Coarse sea salt and freshly ground pepper

Topping:

1/4 cup unsalted butter

2 cloves garlic, minced

1 teaspoon dried rosemary

1/2 cup coarse ground toasted bread crumbs (or panko)

1/2 cup coarse ground toasted pecans

Salt & pepper to taste

1/4 cup Dijon mustard

Preheat oven to 350. Dry outside of pork well, and then coat areas that aren’t fat covered in butter. Sprinkle with salt and pepper. Place in a shallow pan and roast for 20 minutes per pound or until meat thermometer measures 150 degrees.

Meanwhile, melt butter in large sauté pan. Add garlic and rosemary and cook until garlic is softened – about 5 minutes. Add bread crumbs and pecans and cook stirring constantly until mixture is slightly browned. Be careful because once it starts to brown it will change color very quickly. Set aside.

When roasts are cooked, remove from oven and cover tops with a layer of Dijon mustard. Roll in browned crumb mixture being careful to coat outside evenly. Let roasts sit for 10 minutes loosely covered, until internal temperature of meat is 160. Slice between ribs and serve. Makes 4 servings.  (Note – you may have some crumbs left over. Just freeze the leftovers and use to top fish or poultry).

 

 

Comments

[Mags]

Oh just YUM! That is perfection you guys... so restaurant quality. Gorgeous!

[June]

Thanks Mags - It is delicious! Can't wait to eat the leftovers.

[Sarah G]

I have never thought to do a rack of pork. Crown roast of pork, yes, but never thought of a rack of pork. What a great idea and a great recipe.

[June]

Thanks Sarah - it was a great alternative to a crown roast and worked well for two people with leftovers. It would be a super company dinner for 4.

[Nanan]

Now that is a company meal if ever I saw one!!!!! Beautiful!!!! Looks good enough to feast on for sure!!!!!

[June]

Lea - it's hard to go wrong with pork isn't it!

[Sarah G]

Interesting! I have just learned of crown roast of lamb! Kind of the same thing, I have done crown roast of pork but never thought of crown roast of lamb. Yummy recipe