Thursday, 10 March 2016

Roasted Pork Rack with Apples

I didn't have a pork rack of ribs so I substituted a pork roast.  This recipe is fabulous.  Because of all the sticky sauce, I was glad I had put foil in the baking dish. 

6 servings
Preparation 10 min 
Cooking 1 h
Standing 5 min
280 calories per serving 


1.1 kgpork rack of ribs  
1 1/2 tbspDijon mustard23 mL
1/2 tbspherbes de Provence 1 g
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  
2 tbspsoy sauce, low-sodium 30 mL
2 tbsphoney45 g
6apples, Cortland or Lobo , peeled and halved1.1 kg
 aluminum foil  

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Preheat the oven to 160°C/325°F. Rub the pork rack with the mustard and herbes de Provence, then season it with salt and pepper to taste.
  2. Put the rack in a broiler pan, then cook in the middle of the oven, using 30 min per ½ kilo of meat as the cooking time.
  3. Meanwhile, pour the soy sauce and honey into a small bowl, warm it up a few seconds in a microwave oven, then mix it well. Peel and core the apples, halve them, then baste them with the soy-honey mixture. About 30 min before the end of the cooking, take the pan out of the oven, then remove the pork rack and put the apples into the pan. Rearrange the rack on top of the apples, then baste it with the remaining amount of soy-honey mixture. Put the pan back into the oven.
  4. Cook an additional 30-40 min, or until a thermometer inserted into the pork rack registers between 68°C/155°F and 80°C/175°F. Cover the rack loosely with a sheet of aluminum foil and let it stand a few minutes before carving.
  5. Serve the pork with the apples and cooking juices on the warmed serving plates.

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