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Peppery Prime Rib of Pork with Horseradish Sauce
Ingredients:
2 ¼ teaspoons Hungarian Sweet Paprika
1 ½ teaspoons crushed whole black peppercorns
1 ½ teaspoons dried oregano, crushed
1 ½ teaspoons dried thyme, crushed
1 teaspoon celery seed
¾ teaspoon coarse salt or ¼ teaspoon regular salt
½ teaspoon ground red pepper
1 tablespoon Silver Spring Dijon Mustard
1 tablespoon finely chopped onion
1 clove garlic, minced
1 4 to 5 lb pork loin center rib roast (backbone loosened, if you like)
1 9.25 oz bottle Silver Spring Sassy Horseradish Sauce
Directions:
In a small bowl, stir together paprika, peppercorns, oregano, thyme, celery seed, salt, and red pepper. In another small bowl, stir together mustard, onion, and garlic. Rub the mustard mixture over the rib roast, but not the bones. Sprinkle spice mixture over the meat. Cover meat and chill in the refrigerator overnight. Place the meat on a rack in a shallow roasting pan. Insert meat thermometer. Roast in a 325 degree F over for 1 ½ to 2 ¾ hours or until the thermometer registers 160 degrees F to 170 degrees F. Cover the meat with foil for the last 15 minutes of roasting, if necessary, to prevent overbrowning. Let meat stand covered with the foil, for 15 minutes before carving. Carve meat and serve with Silver Spring Sassy Horseradish Sauce. Makes 10 to 12 servings.
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