Tom's Mango Citrus Pork Rib Roast | Celia's Gourmet Foods Cookbook

Tom's Mango Citrus Pork Rib Roast

MEATS 130 Last Update: Dec 27, 2019 Created: Dec 27, 2019
Tom's Mango Citrus Pork Rib Roast
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Mango Citrus Pork Rib Roast

Ingredients

Directions

  1. Using a paring knife, make three 1-inch-deep slits on the fatty side of each pork rib roast closest to the bones. Stud the garlic cloves with the whole cloves and stuff them into the slits.
  2. In a baking dish, combine the lemon and orange zests and juices with the bay leaves, rosemary sprigs, fennel seeds, juniper berries, balsamic vinegar, and 1/4 cup of the olive oil. Add the pork and turn to coat. Cover and refrigerate overnight, turning occasionally. Bring the pork rib roasts to room temperature before roasting.
  3. Preheat the oven to 350°. Scrape off the marinade and generously season the pork with salt and pepper. In a very large skillet, heat the remaining 1/4 cup of olive oil. Add the pork and brown over moderate heat, turning occasionally, about 15 minutes.
  4. Transfer the pork rib roasts to a large roasting pan. Roast for about 1 hour and 20 minutes, rotating the pan once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 140°. Transfer the pork to a cutting board and let rest for 20 minutes. Cut the pork between the rib bones into 10 chops. Transfer to plates, garnish with the roasted apples and pears and serve.

Tom's Mango Citrus Pork Rib Roast



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's Mango Citrus Pork Rib Roast

Ingredients

Directions

  1. Using a paring knife, make three 1-inch-deep slits on the fatty side of each pork rib roast closest to the bones. Stud the garlic cloves with the whole cloves and stuff them into the slits.
  2. In a baking dish, combine the lemon and orange zests and juices with the bay leaves, rosemary sprigs, fennel seeds, juniper berries, balsamic vinegar, and 1/4 cup of the olive oil. Add the pork and turn to coat. Cover and refrigerate overnight, turning occasionally. Bring the pork rib roasts to room temperature before roasting.
  3. Preheat the oven to 350°. Scrape off the marinade and generously season the pork with salt and pepper. In a very large skillet, heat the remaining 1/4 cup of olive oil. Add the pork and brown over moderate heat, turning occasionally, about 15 minutes.
  4. Transfer the pork rib roasts to a large roasting pan. Roast for about 1 hour and 20 minutes, rotating the pan once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 140°. Transfer the pork to a cutting board and let rest for 20 minutes. Cut the pork between the rib bones into 10 chops. Transfer to plates, garnish with the roasted apples and pears and serve.

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