CW's Cafe Today - From Pantry To Table: Pork

Ingredients

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 tablespoons 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

Cook Time

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

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.

Directions

1. Combine roasted garlic & herb seasoning, smoked paprika, dry mustard, salt, pepper, and olive oil; rub mixture over pork. Then place the rack of pork in a roasting pan.

2. While pork is roasting, prepare the glaze. Combine in a medium saucepan 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 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 the roast to a cutting board, cover it with foil, and let stand for about 15 – 20 minutes before slicing.