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Pork Rib Roast with Herbs

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0% would make this recipe again

Preparation : 20 min Cooking : 1 h 30 min Standing : 10 min
310 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly

Ingredients

parchment paper
2 kg pork rack of ribs
4 cloves garlic
ground pepper to taste
1 tsp salt 4 g
1/4 tsp cayenne pepper 1 g
2 tbsp herbes de Provence 5 g
4 tbsp Dijon mustard 60 mL
2 onions, chopped 400 g
2 tbsp olive oil 30 mL
aluminum foil

Method

  1. Preheat the oven to 250°C/480°F.
  2. Cut ½ cm deep slits in pork fat. Slice 2 of the garlic cloves and insert into the slits.
  3. In a small bowl, mix the herbs, salt, pepper, cayenne pepper and mustard to make a paste. Brush the whole rack with this paste.
  4. Line a pan with parchment paper. Add the chopped onions and remaining garlic to the pan. Drizzle with oil and mix well. Set the pork rack on top of the onions.
  5. Cook in the middle of the oven for 15 min, then lower the oven temperature to 205°C/400°F. Cook until a thermometer inserted into the pork rack registers 68°C/155°F, about 1 h 15 min. Stir the onions 1 or 2 times during cooking. Cover the pan with aluminum foil when the pork rack starts to brown.
  6. Remove from the oven and let rest 10 min, loosely covered with foil. Carve and serve.

Nutrition Facts Table

per 1 Serving (190g)

Amount

% Daily Value

Calories

310

Fat

14 g

22 %

Saturated 4.7 g
+ Trans 0 g

23 %

Cholesterol

100 mg

Sodium

380 mg

16 %

Carbohydrate

6 g

2 %

Fibre

1 g

5 %

Sugars

2 g

Protein

36 g

Vitamin A

1 %

Vitamin C

8 %

Calcium

6 %

Iron

13 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¾ servings

Claims

This recipe is :
Source of  :
Calcium, Copper, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Vitamin B2
Excellent source of  :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 4 ½
Fats 3

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This recipe is in the following categories

Pork | Main courses/Entrées | Diabetes-friendly | Bake