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
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
