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6 to 8 rib rack of pork, about 3 kg
1/2 cup pure maple syrup
1/2 cup grainy Dijon mustard
1/4 cup undiluted frozen orange juice concentrate
2 tsp ground ginger
2 tsp garlic powder
2 tsp paprika
1/2 tsp salt
1/2 tsp ground black pepper
Preheat oven to 450F (230C). Line a rimmed baking sheet with foil. Place pork on foil. In a small bowl, stir maple syrup with Dijon, orange juice concentrate, ginger, garlic powder, paprika, salt and pepper. Set aside half of maple mustard to serve with roast. Spoon a little of remaining mixture over pork.
Roast pork, uncovered, in centre of preheated 450F (230C) oven 10 minutes, then reduce heat to 350F (180C). Spoon more maple mustard over roast. Continue roasting, occasionally spooning mixture overtop, until an instant-read thermometer inserted in thickest part of pork reads 155F (70C), about 1 hour and 50 minutes more. Remove from oven. Let stand 5 minutes, then slice into individual chops. Spoon sauce over chops or serve in a separate bowl. Delicious with our Sourdough and Apricot Stuffing (also in the Recipe File).
Calories 429, Protein 45.7g, Carbohydrates 18.4g, Fat 18.4g, Fibre 0.3g, Sodium 420mg.
Don't feel like cooking a large bird this Thanksgiving? Consider a succulent pork roast--it lets you skip the stuffing and trussing. But do roast our Sourdough and Apricot Stuffing on the side: it takes about half the effort of a traditional turkey stuffing, and it's bursting with savoury flavours.