Dairy Farmers of Canada

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
Yields 8 servings
almond crusted rack of pork with apple rosemary saute


  • 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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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.


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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
Niacin: 63 %
Phosphorus: 34 %
Thiamin: 65 %
Vitamin B12: 39 %