Saturday Mustard Crusted Pork Rib Roast

By • January 5, 2013 • 0 Comments



Author Notes: We rarely eat a roast but we were staying in to watch football, so figured why not.
The mustard crust gives the roast a lovely taste and look, with the brine increasing the tenderness.
reahpeah

Serves 4-6

  • 2 pounds Pork rib roast (tied no bone)
  • 3 cups Salted water
  • 2-3 tablespoons Grainy mustard
  • 1 tablespoon Mayonnaise
  • 1 tablespoon Olive oil
  • 1 tablespoon Plain yogurt
  • Salt and fresh ground pepper
  • 1/2 teaspoon Curry powder
  • Few drops Franks Red Hot
  • 3-4 tablespoons Bread crumbs
  • 1 tablespoon Olive oil
  1. Place roast in salted water/brine for minimum 1 hour. Rinse before proceeding with next step
  2. Preheat oven to 475. Place roast in open dish on parchment.
  3. Mix next seven ingredients and spread over top and sides of roast.
  4. Cover top with bread crumbs. Drizzle with olive oil.
  5. Cook roast at 475 for ten minutes. Reduce temperature to 375 for rest of cooking. Cook for around 2 hours until internal temperature is around 170. Let sit for 10 minutes before slicing.
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