Juicy Roast Rack of Pork Recipe – Glen And friends Cooking
Ask people about about a pork roast and you’ll hear two things: It’s too dry, and it’s too tough… Both of those problems stem from over-cooking; over-cooking that we’ve been told we have to do by ‘food safety experts’. However the tides have turned, and research now reveals that pork is safely cooked at much lower temperatures – plus the dangers we’ve been warned about actually don’t exist.
Ingredients:
1 ½ tsp (7 mL) fennel seeds
1 Tbsp (15 mL) coarse salt
1 Tbsp (15 mL) rosemary leaves
2 tsp (5 mL) black pepper corns
5 garlic cloves, coarsely chopped (optional)
¼ cup (10g) sage leaves and tender sprigs
Finely grated zest of 1 lemon
5 Tbsp (75 mL) extra-virgin olive oil
2 Kg 6-8 ribs pork rib roast
Method:
In small fry pan, dry toast fennel seeds until fragrant.
Place salt, rosemary, pepper corns, sage,toasted fennel seeds, garlic (if using), and lemon zest, in blender.
Run blender briefly to chop everything up, then drizzle in olive oil, and blend until mixture becomes a paste, scraping down sides occasionally with a spatula.
Rub seasoning paste all over meat, making sure to coat completely including any of the crevices .
Let sit at room temperature for at least 2 hours.
You can place in the refrigerator overnight if you wish, just bring to room temperature for at least a couple of hours before roasting.
Preheat oven to 250°F (120ºC)
Slow roast the pork until an instant read thermometer reads 140ºF (60ºC)
Pull the pork from the oven and tent with foil
Heat the oven broiler.
Place the roast back in the oven under the broiler for 5 -10 minutes to brown, turning to brown all sides.
Took 1hour 45 minutes for a 2Kg roast to reach 140ºF (60ºC)
Temp after resting and browning: 145ºF
***Internal temp of the pork roast must reach 145ºF and remain there for at least 3 minutes.
source
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Liven up the music but solid recipe
I made this roast last night. To our family surprise, it’s the best piece of pork we have ever had, melt in your mouth texture, moist and flavorful! I am sold. Thank you very much Glen for this yummy recipe!
Thanks. Do not take this as a criticism. However, I just want to say that I prefer the way you make your videos now, with no music and no slow motion and no fancy camera angles. However, I would watch you no matter how you filmed.
Should the rib roast be wet brined beforehand if it wasn't already?
I don't understand why people were offended. Can someone explain?
Besides being a very solid recipe, this was the most elegant and luxurious editing I’ve seen you do. Nice use of colours (black shirt/dark apron), textures (beautiful shiny metal skillet and carving knife), and exquisite use of both slow motion and fast forward. The motion of the fennel seeds toasting in the pan was so fluid, the ingredients for the rub coming together looked so tantalizing, and the rub being applied to the pork was practically ASMR. I was already imagining the taste of the finished roast! A beautiful recipe and definitely the most opulent and sensuous editing you’ve done for your channel! I imagine it was very time consuming, but it yielded great results. Cheers!
I read this (truth about pork) years ago. People on FB need to chill.
Good video.
The low and slow part seems like a useful cooking concept in general. Being able to do it outside of a slow cooker situation opens up possibilities . . . Maybe multiple meatloafs could be made at one time or something.
Iv been cooking pork medium sometimes medium rare for years now , otherwise its like frozen cotton balls
I’m doing carnivore and this is awesome ❤ thank you
I’ve made crowned pork roast for Christmas. Yum!
I like gangster Glen.
I need that apron
Have to say, this is hands-down the absolute best roast ever. I cooked mine @ 350 for 1:45 . My seasonings were simple. Salt and pepper and liberal Italian seasonings. Did not cover.
We made this last night and although we used different seasonings, following the cooking instructions on here made for an unforgettable Pork rib rack dinner. Tender, juicy and absolutely delicious!
Where the gravy at?
Can you cook this on a
BBQ and if so what temperature
Nice am cooking it
Great result. Properly cooked but still juicy.
Great video
I need to tell you how good this piece of meat is I made one for the first time for Thanksgiving and it was so much better than the prime rib I make every year you have to try this and it was so easy my mouth is watering thinking about it beautiful piece of meat
Do you have an approximate time for this? I realize every oven is different, just trying to time Christmas dinner
I made this last night, and it was absolutely the best. I took mine out at 165, and it was tender, juicy and melt in your mouth delicious. I did not use your spice/herb mixture though, but used my own Italian spices/herb mixture, which included garlic, Romano cheese, and, of course, salt, pepper and parsley. Thank you for teaching about the low and slow method for cooking pork. It’s definitely the way to go.
I just found your channel and subscribed. I like your style!
I don't have a broiler on my oven. What else can i do to get a golden crust on it?
are your temperatures for fan forced oven?
I need to invest in a food thermometer. What thermometer do you recomend for this recipe? Happy new year!