Roasted Pork Rack with Apples

4 Reviews
100% would make this recipe again

Preparation : 10 min Cooking : 1 h Standing : 5 min
290 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Diabetes-friendly
  • Artery-healthy
  • Heart-healthy


750 g pork rack of ribs
1 tbsp Dijon mustard 16 g
1 tsp herbes de Provence 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 1/2 tbsp wheat-free soy sauce 23 mL
1 1/2 tbsp honey 30 g
4 apples, Cortland or Lobo, peeled and halved 700 g
aluminum foil

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Preheat the oven to 160°C/325°F. Rub the pork rack with the mustard and herbes de Provence, then season it with salt and pepper to taste.
  2. Put the rack in a broiler pan, then cook in the middle of the oven, using 30 min per ½ kilo of meat as the cooking time.
  3. Meanwhile, pour the soy sauce and honey into a small bowl, warm it up a few seconds in a microwave oven, then mix it well. Peel and core the apples, halve them, then baste them with the soy-honey mixture. About 30 min before the end of the cooking, take the pan out of the oven, then remove the pork rack and put the apples into the pan. Rearrange the rack on top of the apples, then baste it with the remaining amount of soy-honey mixture. Put the pan back into the oven.
  4. Cook an additional 30-40 min, or until a thermometer inserted into the pork rack registers between 68°C/155°F and 80°C/175°F. Cover the rack loosely with a sheet of aluminum foil and let it stand a few minutes before carving.
  5. Serve the pork with the apples and cooking juices on the warmed serving plates.

Nutrition Facts Table

per 1 serving (240g)


% Daily Value




9 g

14 %

Saturated 3.3 g
+ Trans 0 g

17 %


80 mg


170 mg

7 %


26 g

9 %


4 g

15 %


22 g

Net Carbs

22 g


27 g

Vitamin A

1 %

Vitamin C

2 %


4 %


10 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Niacin, Selenium, Vitamin B1, Vitamin B12
Good source of  :
Phosphorus, Potassium, Vitamin B2, Vitamin B6, Zinc
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin D
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Meat and Alternatives 3 ½
Fats 1 ½
Other Foods ½

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Members' Reviews

4 Reviews (4 with rating only ) 100% would make this recipe again