Coriander and Cumin Roasted Rack of Pork with Five Spice Pumpkin Puree and a Chile, Pumpkin Seed and Cilantro Salad

Pork
Coriander and Cumin Roasted Rack of Pork with Five Spice Pumpkin Puree and a Chile, Pumpkin Seed and Cilantro Salad
0
6
10
90

Description

Give the holiday favorite flavors a new twist with this rack of pork recipe.  Links included for the pumpkin purée and the cilantro salad. 

Ingredients

1 pork rib rack (8-ribs, center cut, chine bone removed and Frenched)
1 tablespoon coriander seeds (whole)
1 tablespoon cumin seed
2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon chipotle chile powder

Directions

1If desired, using a mortar and pestle, slightly crush coriander seed. Combine coriander seed, cumin, salt, sugar and chipotle chile powder in small bowl or dish; set aside.
2Cut 4 long pieces of plastic wrap. Place 1 piece horizontally on work surface and the remaining 3 pieces vertically on the first piece. Place pork rack on center of plastic wrap. Sprinkle and rub spice mixture evenly over surface of pork rack. Wrap tightly in the plastic wrap. Place on a tray or shallow pan and refrigerate for 8 to 12 hours.
3Pre-heat oven to 350° F. Unwrap pork and place on rack in shallow roasting pan with bones facing up. Roast in preheated oven for 1 to 1 1/2 hours (about 20 minutes per pound) or until internal temperature on a thermometer reads 145° F. Remove roast from oven. Loosely cover with foil and let rest about 10 minutes.
4Carve between rib bones to serve.
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NutritionView more

10Calories
Sodium25%DV600mg
Fat0%DV0g
Protein0%DV0g
Carbs0%DV1g
Fiber0%DV0g

PER SERVING *

Calories10Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium600mg25%
Potassium30mg1%
Protein0g0%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate1g0%
Dietary Fiber0g0%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.