Recipes

Roasted Pork Rack with Coriander Seed Crust

Organic Coriander Seed leads the charge for this crackly crusted pork roast. Citrus hints of coriander are balanced by thyme and smoky hot paprika.

Prep time: 20 min

Cook time: 200 min

Total time: 220 min

Roasted Pork Rack with Coriander Seed Crust
Copyright Recipe © 2014 Woodland Foods

Ingredients

Serves 4-6

  • 1 Bone-In Pork Loin, 4-6 Bones, bones trimmed

  • 6 Cups Water

  • 1/3 Cup Brown Sugar

  • 1/4 Cup Salt

  • 2 Tablespoons Dijon Mustard

  • 1 Tablespoon Organic Coriander Seed

  • 1 Tablespoon Black Peppercorns

  • 1 Tablespoon Fennel Seed

  • 1 Tablespoon Chile Flakes

  • 1 Teaspoon Thyme

  • 1 Teaspoon Garlic Powder, chopped

Directions

  1. Dissolve the salt and sugar in the water. Place the pork in a deep enough pan that the brine water covers it completely. Hold this in a refrigerator for 12-18 hours.

  2. Remove the pork to a wire rack and dry it off with a clean towel. Set it aside.

  3. Use a spice grinder or crack manually the organic coriander, whole peppercorns and fennel seed. Mix these in a small bowl with the chile flakes, thyme and garlic powder.

  4. Place the rack with the pork onto a sheet pan lined with aluminum foil. Rub the mustard over the top of the pork rack to cover the fat cap . Position the pork with the fat cap up and the bones curving inward on the pan.

  5. Generously sprinkle the spice rub over the mustard. Cover completely and do not bother applying it to other areas of the rack. Roast the pork at 400° until the center reads 145° F on a thermometer. Remove and and tent a piece of aluminum foil over the rack while it rests for 20 minutes before carving.