Roasted Pork Rack with Three Mustard Balsamic Glaze
Directions
Season Allegiance Pork® Rack with kosher salt & black pepper as desired. Roast in 350-degree oven for 30 minutes.
Brush mustard glaze on pork roast. Continue to baste until roast is cooked to desired temperature.
Remove from oven, coat one more time with glaze, and finish under broiler or salamander. Let rest before carving.
Slice evenly between bones or remove bones and slice according to your desired portion.
Ingredients
1 Allegiance® Pork Rack, 10-bone, frenched
as needed Kosher salt
as needed Black Pepper
Three Mustard Balsamic Glaze
Directions
Blend balsamic vinegar and dry mustard together.
Whisk in salad oil.
Add remaining ingredients and whisk to combine.
Use as needed.
Ingredients
1/2 cup Roma® Balsamic Vinegar
1/3 cup Colman’s® Dry Mustard
1 cup West Creek® Canola Salad Oil
1/2 cup Roland® Dijon Grained Mustard, with wine
1/2 cup Grey Poupon® Dijon Mustard
1 1/2 cups West Creek® Honey
1/4 cup Peak Fresh Produce® Rosemary, Fresh, finely minced
1/2 cup Peak Fresh Produce® Chives, Fresh, chopped
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Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
