Roasted Pork Rack with Apples

45 Reviews
90% would make this recipe again

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Preparation : 10 min Cooking : 1 h Standing : 5 min
290 calories/serving

Ingredients

750 g pork rack of ribs
1 tbsp Dijon mustard 16 g
1 tsp herbes de Provence 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 1/2 tbsp soy sauce 23 mL
1 1/2 tbsp honey 30 g
4 apples, Cortland or Lobo, peeled and halved 700 g
aluminum foil

Before you start

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

Method

  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.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

290

Fat

9 g

14 %

Saturated 3.3 g
+ Trans 0 g

17 %

Cholesterol

80 mg

Sodium

180 mg

7 %

Carbohydrate

26 g

9 %

Fibre

4 g

15 %

Sugars

22 g

Net Carbs

22 g

Protein

27 g

Vitamin A

1 %

Vitamin C

2 %

Calcium

4 %

Iron

10 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Niacin, Selenium, Vitamin B1, Vitamin B12
Good source of  :
Phosphorus, Potassium, Vitamin B2, Vitamin B6, Zinc
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin D
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Meat and Alternatives 3 ½
Fats 1 ½
Other Foods ½
More info
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Reviews

45 Reviews (44 with rating only) 90% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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april 06, 2009 | I would make this recipe again

Delicious! This is a great dish to serve for guests because it's easy and takes very little prep time, but tastes fantastic. I served it with sweet potatoes, roasted with olive oil and herbes de provence. Just be careful not to overcook or the meat goes a little dry.

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