Roast Rack of Pork with Rosemary and Goat Cheese
Yield 8 Servings
Cooking Time 1½ hours
Preparation Time 10 minutes
• 1 Ontario pork rib roast, rack, about 3 lb (1.5 kg)
• 1/2 cup (125 mL) fi nely chopped onion or shallots
• 1 Tbsp (15 mL) pure maple syrup
• 2 Tbsp (30 mL) minced garlic
• 2 Tbsp (30 mL) Dijon mustard
• 1 Tbsp (15 mL) chopped fresh rosemary
• 1 tsp (5 mL) ground black pepper
• 1 cup (250 mL) dry white wine
• 1 Tbsp (15 mL) butter
• 1/2 cup (75 mL) soft goat cheese
- Pre-heat oven to 350°F (180°C). Whisk together maple syrup, one tablespoon (15 mL) mustard and pepper in a small bowl. Place pork rack in an oven-proof skillet. Brush some of the maple syrup glaze over the Pork and roast, brushing with glaze every 15 minutes, for about 1¼ hours, or until an internal temperature of 155°F (68°C) is reached.
- Remove pork roast and tent with foil. Allow roast to rest for at least 15 minutes while you’re making the sauce. Pour off fat from skillet and discard. Place skillet over medium-high heat, and melt butter. Add onions and garlic and sauté for about 1 minute. Add rosemary and increase heat to high. Add white wine and bring to a boil. Continue boiling for about 3 minutes, or until there’s about 1 cup (250 mL) of liquid left.
- Whisk in remaining mustard, goat cheese, and any juices that have collected around the resting roast. Remove from heat once the sauce has begun to thicken. 4 Carve roast between ribs; serve on a small pool of sauce.
Garnish with chopped chives if desired.
If you don’t have an oven-proof skillet, roast in a baking tray or dish. Use some of the wine to swish around the tray to take advantage of the tasty brown bits and juice; add this to the sauce at the end. The sauce is great with any pork roast or chop.