Sunday, May 4, 2014

Herb & Garlic Roasted Rack of Pork with Balsamic Glaze


  • Rack of Pork / Crown Roast – (4 – 5 lbs.)
  • From the Pantry
Ø  Dry Rub
Ø  3 tablespoons Roasted Garlic & Herb seasonings
Ø  2 tablespoons Smoked Paprika
Ø  3 tablespoon dry mustard
Ø  1 teaspoon salt and teaspoon black pepper
Ø  ¼ cup Olive Oil

  • Balsamic Glaze
Ø  1 cup dark brown sugar
Ø  ¼ cup Dijon mustard
Ø  2 teaspoons kosher salt
Ø  ½ cup balsamic vinegar
Ø  ½ teaspoon ground cloves


Preheat oven to 450°F. Line pan with aluminum foil and place roasting rack on top.


  1. Combine roasted garlic & herb seasoning, smoked paprika, dry mustard, salt, pepper, and olive oil; rub mixture over pork.  Then place rack of pork in roasting pan. Roast for about 30 minutes at 450, and then reduce heat to 400°F for about 55 minutes or until the internal temperature reaches about 120°F.
  2.  While pork is roasting, prepare glaze.  Combine in medium sauce pan on low; Dijon mustard, brown sugar, salt, balsamic vinegar and ground cloves.  Simmer for about 8 – 10 minutes or until sauce thickens.  Remove from heat.
  3. Remove pork from oven and brush with glaze and return roast to oven for about 15 -20 minutes or until pork is 145°F. (Use a meat thermometer to determine and ensure doneness.)
  4. Once roasting is complete, transfer roast to cutting board, cover with foil and let stand for about 15 – 20 minutes before slicing.

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