Pork Rib Roast with Herbs

Pork Rib Roast with Herbs

8 servings
Preparation 20 min
Cooking 1 h 30 min

Standing 10 min

310 calories per serving 


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

Nutrition Facts

per 1 serving (190g)

Amount

% DV*

* DV = Daily Value

Calories

310

Fat

14 g

22 %

Saturated 4.5 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

2 %

Vitamin C

8 %

Calcium

6 %

Iron

15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info

Claims

Free :
Added Sugar
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

More info


This recipe is in the following categories: Pork | Main courses/Entrées | Diabetes-friendly | Bake

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