Thursday, November 8, 2012

Roasted Boneless Pork Rib with Mustard & Rosemary






Roasts must be among the most favourite all time main courses, from the simplest roast chicken to the most spectacular standing rib or crown roasts. This easy Boneless Pork Rib Roast with Mustard & Rosemary recipe is as simple and delicious as it gets. Seasoned with salt and pepper, smothered with Dijon mustard and sprinkled with fresh rosemary, the boneless pork is then roasted in the oven at 375°F for about an hour, for an exceptionally tender, juicy and wonderfully flavourful holiday-worthy dish. 




3-pound boneless pork rib roast 

Coated with Dijon mustard, fresh rosemary from the garden, 
Maldon salt and fresh ground pepper

Carved into generous slices and garnished with rosemary



The boneless rib roast comes from the rib area of the loin, closest to the shoulder, snuggled between the ribs and the center pork loin. This gorgeous cut of meat has some marbling but still quite a bit leaner than other cuts, making it moist and tender when cooked properly at a low temperature for a longer period of time. A boneless shoulder of pork, which has a lot of marbling, is equally succulent and perfect fall fare. An excellent source of many vitamins and minerals, pork is often considered a more fatty meat, but actually often contains less fat than chicken and is an economical, easy and delicious way to feed a family or large group. 







Pork Rib Roast with Mustard & Rosemary
Serves 4

1 3-pound boneless pork rib roast or boneless pork shoulder
1/2 cup Dijon mustard
1/4 cup fresh rosemary, plus more for garnish
Maldon salt and fresh cracked black pepper

Preheat oven to 375°F. Dry the pork with paper towels, then sprinkle with salt and pepper. Place the pork in a foil lined baking dish and using a spoon, spread Dijon mustard all over the top and sides of the meat. Roast in the oven for about 60-80 minutes, or until a thermometer inserted into the pork's centre registers 150°F. Let stand 15 minutes. 


Transfer the roast pork to a carving board and slice as desired. Arrange the pork on a warmed platter and garnish with fresh rosemary with a bowl of extra Dijon mustard on the side. It's wonderful served with roast potatoes and steamed brussels sprouts for an awesome autumn feast.