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Gallery Bay-Leaf-Crusted Pork Roast Recipe Summary prep: 25 mins total: 1 hr 50 mins Servings: 8
Ingredients Ingredient Checklist 8 cloves garlic, peeled 8 dried bay leaves Coarse salt and ground pepper 4 medium onions, peeled (root ends left intact), each cut into 8 wedges 3 tablespoons olive oil 1 pork rib roast with 8 ribs (4 1/2 to 5 pounds), backbone removed, ribs Frenched (see Note below) 2 cups fresh parsley leaves 1 cup Dijon mustard
Cook’s Notes Ask the butcher to leave some fat on top of the pork to keep it moist during roasting, and, for easier carving afterward, to remove the chine bone (or backbone). For an elegant presentation, have him “French” the rib bones, which means to scrape off the gristle and fat.
Gallery Bay-Leaf-Crusted Pork Roast
Recipe Summary prep: 25 mins total: 1 hr 50 mins Servings: 8
Gallery
Bay-Leaf-Crusted Pork Roast
Bay-Leaf-Crusted Pork Roast
Bay-Leaf-Crusted Pork Roast
Recipe Summary prep: 25 mins total: 1 hr 50 mins Servings: 8
Recipe Summary
prep: 25 mins total: 1 hr 50 mins
Servings: 8
prep: 25 mins
total: 1 hr 50 mins
prep:
25 mins
total:
1 hr 50 mins
Servings: 8
8
Ingredients
Ingredients
- 8 cloves garlic, peeled 8 dried bay leaves Coarse salt and ground pepper 4 medium onions, peeled (root ends left intact), each cut into 8 wedges 3 tablespoons olive oil 1 pork rib roast with 8 ribs (4 1/2 to 5 pounds), backbone removed, ribs Frenched (see Note below) 2 cups fresh parsley leaves 1 cup Dijon mustard
Directions
Preheat oven to 375 degrees. Using a chef’s knife, finely chop garlic and bay leaves together. Gather into a pile; sprinkle with 2 teaspoons coarse salt and 1/2 teaspoon ground pepper. Using the flat side of the knife blade, mash mixture into a paste. Set aside.
On a large rimmed baking sheet, toss onions with 2 tablespoons oil; season with salt and pepper. Push onions to the edges of baking sheet.
Place pork in center of sheet, fatty side up; rub top with remaining tablespoon oil, and press on garlic mixture, coating evenly.
Roast, dabbing occasionally with pan juices, until an instant-read thermometer inserted in center of meat (avoiding bones) registers 140 degrees (temperature will rise 10 to 15 degrees as roast rests), 65 to 75 minutes. (If browning too quickly, tent loosely with aluminum foil.) Transfer roast and onions to serving platter; let rest, loosely covered with foil, about 10 minutes.
Meanwhile, in a food processor, blend parsley and mustard until smooth; season with salt and pepper.
Cut roast into chops, and serve with mustard sauce.
Cook’s Notes Ask the butcher to leave some fat on top of the pork to keep it moist during roasting, and, for easier carving afterward, to remove the chine bone (or backbone). For an elegant presentation, have him “French” the rib bones, which means to scrape off the gristle and fat.
Cook’s Notes
Ask the butcher to leave some fat on top of the pork to keep it moist during roasting, and, for easier carving afterward, to remove the chine bone (or backbone). For an elegant presentation, have him “French” the rib bones, which means to scrape off the gristle and fat.
Reviews
Add Rating & Review 29 Ratings 5 star values: 8 4 star values: 8 3 star values: 8 2 star values: 1 1 star values: 4
Reviews
Add Rating & Review 29 Ratings 5 star values: 8 4 star values: 8 3 star values: 8 2 star values: 1 1 star values: 4
Add Rating & Review
29 Ratings 5 star values: 8 4 star values: 8 3 star values: 8 2 star values: 1 1 star values: 4
29 Ratings 5 star values: 8 4 star values: 8 3 star values: 8 2 star values: 1 1 star values: 4
29 Ratings 5 star values: 8 4 star values: 8 3 star values: 8 2 star values: 1 1 star values: 4
5 star values: 8 4 star values: 8 3 star values: 8 2 star values: 1 1 star values: 4
All Reviews for Bay-Leaf-Crusted Pork Roast
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bay-Leaf-Crusted Pork Roast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
