Mustard Herb Crusted Rack of Pork

What, you may ask, is a Rack of Pork? I bought this pork roast a month or so ago, not really even sure what cut of meat it was, except I knew it was done in the "French" style. All that "French" style means is that the meat has been cut away from the bones so that they are exposed. You most often see it done to a rack of lamb or lamb chops. However, this was, for sure, pork. I've cooked many a pork roast before (See my first post about pork roast HERE) but this was a totally different cut of meat. SO, I searched my way around several food and recipe sites yesterday, and after reading a bunch of recipes, this is what I came up with. Using the mustard to hold the herb crust in place added great flavor and cut out some of the fat - several of the recipes called for rubbing the top with olive oil. The fresh herbs were a real treat and I think the bed of vegetables under the pork added to the flavor. The presentation was lovely, and it tasted delicious. This a great alternative for those who say they don't care for lamb, and I know there are a lot of you out there. It looks great on the table and on the plate and it was a lot cheaper than Prime Rib of Beef, that is for SURE!

Mustard Herb Crusted Rack of Pork ready to serve

Mustard Herb Crusted Rack of Pork
serves 4 - 6
1  2.5 - 3 lb. rack of pork roast
1 T. olive oil
1 medium onion, thickly sliced
1 carrot, cut in 1 inch chunks
1 rib celery, cut in 1 inch pieces
2 T. Whole Grain Garlic Mustard (We used the Kroger brand "Private Selection")
2 T. minced fresh rosemary
2 tsp. minced fresh thyme
2 T. of Kosher or Coarse Salt
2 T. coarse ground Black Pepper

The number of bones in the roast will determine the number of servings. 

Preheat your oven to 375 degrees. Using a sharp knife, score the fat on the top of the roast by shallowly slicing a few X's into the surface of the fat. This will allow the herbs to penetrate into the meat and flavor it. 
Pour the olive oil in the bottom of shallow metal roasting pan and spread it so that the middle of the pan is completely oil. Put the sliced vegetables on the oiled part of the pan in an even pile. Place the roast -  fatty side up -- carefully on top of the veggies and spread the mustard over the surface. Sprinkle the rosemary, thyme, salt and pepper evenly over the mustard so that the top surface of the roast is covered. Gently pat the crust into the mustard so that it stays in place while roasting. 
Place the roast into the preheated oven and turn the oven down to 350 degrees. Roast for 20 - 22 minutes per pound or until a meat thermometer inserted into the center of the meat -- making sure not to touch a bone -- reads 145 degrees. This will yield a roast that still has a touch of pink at the bone. I know, I know, that's not the way your mom did it, and mine didn't either, but pork is a lot safer than it used to be. If you feel nervous about the pink, cook it for 25 minutes per pound but it will be a little drier than mine looks. 
Slice between the bones for each serving and top with a slice of the caramelized onion, if desired. I made some garlic mashed potatoes and a big salad to go with the pork. It was yummy, I promise. Give it a try for Easter or any time you want to make a festive and delicious meal. 

Mustard Herb Crusted Rack of Pork with Garlic Mashed Potatoes and Salad 

Not just any Spring Chicken!

Spring has finally sprung in the Richmond, VA area, and it couldn't be any prettier around my neighborhood. Redbuds and phlox are blooming, azaleas and dogwoods are budding up. Every yard is showing off some jonquils and maybe a few tulips or early iris. All this flora makes me want to cook in a spring like fashion, even though we are not exactly spring chickens anymore!



Phlox out by my mailbox

This dish was a little more complicated than I sometimes attempt on a weeknight, but the smells and fresh tastes that it produced made it worth the extra trouble. Purchasing boneless, skinless thighs sped things along a little, and having rosemary on hand in the yard makes for easy inspiration. It grows so abundantly, I've just GOTTA' use it, right? If you haven't got rosemary growing in your garden, get some -- it's easy to grow and will even thrive in a container. The one that grows in my yard was transplanted here after living in a pot on the deck at my last house. I first put it in my little bed around the patio, but it outgrew that spot and currently resides over by the fence. It's now about 13 years old and spreading with abandon. It's even got little light purple flowers on it!

Rosemary by the fence



Lemon Rosemary Chicken with Spring Onions and Rice Pilaf

4 boneless, skinless chicken thighs

10 green/spring onions, ends trimmed, halved lengthwise

1/4 c. flour, seasoned with a little salt and pepper

2 T. + olive oil

4 sprigs rosemary

2 cloves garlic, minced

1 lemon, divided use

1/3 c. dry white wine

1/2 c. chicken stock

salt and pepper

Rice Pilaf (recipe follows)]

Zest the lemon so that you have about 1 T. of zest. Cut the lemon in half, and thinly slice it. Cut 2 of the slices in half, so that you have 4 small quarter pieces. Wash and dry your rosemary. Put the flour mixture into a pie plate or something similar for dredging. Lay one chicken thigh on the cutting board you use for meat (or a clean plate) and spread it open carefully. You can tell that there is a top to it and a bottom, where the bone was removed. Open the "bottom" and lay a sprig of rosemary and a quarter slice of lemon into the cavity. Close the "flap" back over this and carefully roll the thigh in the flour mixture. Set aside. Repeat this with the other 3 thighs. You can secure them with twine or an uncolored toothpick, but I found that the lemon and rosemary stayed inside when I made this without the trussing. (Plus I'm kind of lazy about things like that, especially on a weeknight!)

Get your pan ready on the stove -- you'll need an ovenproof skillet that all 4 thighs will fit into. Preheat the oven  to 350 degrees. Heat the pan a little. Pour 1 T. of the olive oil into the pan. Drop the halved onions into the olive oil and saute' quickly, until they just begin to wilt. Remove them from the pan and set them aside. Add the other T. of oil to the pan. Heat the pan until the oil begins to shimmer, and add the thighs to the skillet. You may need a little more oil. Cook them for about 5 minutes, so that the flour browns. Turn them over carefully -- I used a fork along with a small spatula - make sure that the lemon and rosemary remain in the cavity. Let the thighs cook for another 5 minutes to brown the other side. Remove the chicken to a plate and add the garlic, wine, and stock or broth to the pan. Add the 6 lemon halves to the liquid. Sprinkle in a pinch of salt and a little fresh ground black pepper. Cook for 5 -7  minutes over medium to high heat, reducing the sauce by about 1/2.

Sauce reducing in pan

Put the chicken back into the pan and place into the preheated oven. Bake for 20 - 30 minutes until the juices run clear when thighs are pierced with a fork. Taste the sauce and add a little salt and pepper if needed. Put the spring onions back into the sauce, garnish with a little more fresh lemon and serve over rice pilaf.

Chicken thighs ready for the oven

Rice Pilaf with Artichokes

2 c. chicken stock or broth

1 tsp. butter + 2 tsp. Olive oil

1/3 c. brown rice

1/2 c. white rice

1/3 c. orzo or broken vermicelli

2 T. minced onion

1 clove garlic, minced

1 8 oz. pkg frozen artichokes, thawed and well drained

salt

2 heaping T. Parmesan cheese

In deep saucepan, heat the oil and butter together until the butter melts. Add the garlic and olive oil and saute a few minutes until they begin to soften. Add the vermicelli or orzo and saute' this mixture until the pasta begins to brown, at least 10 minutes, over medium heat, stirring often. Add all the rice, stir into pasta mixture and then add the stock. Sprinkle with a pinch of salt, bring this up to a boil, cover the pan and turn it down to a lower heat, so that the mixture just barely bubbles. When all the liquid is absorbed, add the artichokes and Parmesan cheese. Stir them into the pilaf and cover to warm the artichokes through, about 5 minutes. Serves 4 - 6. Good leftover, just heat in the microwave.

Lemon Rosemary Chicken Thighs with Rice Pilaf