Almond-Crusted Rack of Pork with Apple Rosemary Sauté
The crust on this elegant pork roast gives a nutty crunch and the sautéed apples lend a taste of the classic.
- Prep: 20 min
- Cooking: 2 h
Ingredients
- 4 lb (2 Kgs) rack of pork roast
- 1 cup (250 mL) almonds
- 1/3 cup (80 mL) 35 % cream
- 1 tbsp (15 mL) Dijon mustard
- 1/4 tsp (1 mL) dried rosemary
- Salt and pepper to taste
- Apple Rosemary Sauté
- 3 tart cooking apples peeled, cored and sliced
- 1 tbsp (15 mL) butter
- 2 cloves garlic cloves minced
- 1 onion sliced
- 1/4 tsp (1 mL) dried rosemary
- 1/2 cup (125 mL) dry white wine or apple cider or apple juice
- 1 1/4 cups (310 mL) 35 % cream
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Preparation
Preheat oven to 325 °F (160 °C). Place roast in roasting pan and pat dry.
In a food processor or blender, combine almonds, rosemary, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper; pulse until almonds are chopped. Add cream and mustard; pulse until almonds are finely chopped, but not to a paste.
Press evenly over roast. Bake for 1 hour and 45 minutes or until roast reaches an internal temperature of 155 °F (68 °C).
Apple Rosemary Sauté:
About 10 minutes before roast is ready, make sauce. Slice and core apples; set aside.
In a skillet, melt butter over medium-high heat; cook garlic, onion, rosemary and 3/4 tsp (3 mL) salt and 1/4 tsp (1 mL) pepper, stirring, for 3 minutes, or until starting to golden. Add apples; cook, stirring, for 5 minutes, or until starting to soften. Add wine; bring to a boil, scraping up bottom of pan. Stir in cream; reduce heat and boil gently for 10 minutes, or until apples are tender and sauce is slightly reduced.
Transfer roast to cutting board; tent with foil for 15 minutes. Slice roast and serve with Apple Rosemary Sauté.
Tips
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Nutritional information
Per serving| Energy: | 581 Calories |
| Protein: | 35 g |
| Carbohydrate: | 14 g |
| Fat: | 43 g |
| Fibre: | 2 g |
| Sodium: | 128 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 11 % / 117 mg |
| Thiamin: | 65 % |
| Niacin: | 63 % |
| Vitamin B12: | 39 % |
| Phosphorus: | 34 % |
