Herb Roasted Pork Rack

Paired with 2017 Inman Family Russian River Special Blend

  • 4 boned pork rack, brined see recipe below
  • mustard rub see recipe below
  • blackening seasoning see recipe below
  • 1 cup panko breadcrumbs
  • 3 cups fingerling potatoes, cut into ½ inch pieces
  • 1 tbsp fresh oregano, chopped
  • 8 baby carrots, split lengthwise
  • 2 green Anjou pears, cut into ½ inch wedges
  • 1 pound watercress, washed and dried
  • 1 quart (if available) carrot tops, washed and dried
  • 1 tbsp lemon zest, finely grated
  • 1/4 cup manchego cheese, finely grated
  • olive oil as needed
  • unsalted butter as needed
  • kosher salt as needed
  • black pepper, fresh ground as needed
  1. Preheat the oven to 325˚F.
  2. Place the oven rack in the middle of the oven.
  3. Remove the pork rack from the brine. Using paper towels, pat the pork rack dry.
  4. Season the pork rack well on all sides with kosher salt and black pepper.
  5. Place the pork on a lined sheet tray, fat-side up – bone-side down.
  6. Brush a thick layer of mustard rub all over the fat side of the pork rack.
  7. Heavily sprinkle the panko breadcrumbs on top of the mustard rub.
  8. Place the pork rack into the oven. Cook until the internal temperature is 135˚F. Remove the pork from the oven and let rest for 10 to 15 minutes.
  9. In a heavy bottom sauté pan, heat 1 tablespoon of olive oil to smoking point.
  10. Add the fingerling potatoes to the sauté pan. Cook for 2 minutes, occasionally stirring.
  11. Add 1 tablespoon of butter, carrots, and oregano. Occasionally stirring, cook the potatoes and carrots until they are tender, about 3 to 4 minutes. Season with salt and pepper. Remove the potatoes and carrot from the pan to a paper towel-lined plate.
  12. Wipe out the sauté pan using a paper towel.
  13. Place the pan back on high heat with 2 tablespoons of butter.
  14. Cook the butter until it starts to brown.
  15. Season the pear wedges with the blackening seasoning.
  16. Add the pears to the butter and cook until well blackened on each side. Remove the pears from the pan to a paper towel-lined plate.
  17. Slice the pork rack into four chops. Shingle the chops onto the serving platter.
  18. Place the pears, potatoes, and carrots next to the pork chops.
  19. Add the watercress, carrot tops, and lemon zest to a small mixing bowl. Lightly drizzle the greens with olive oil. Season with salt and pepper and mix well.
  20. Place the salad on top of the pears, potatoes, and carrots.
  21. Sprinkle the manchego over the salad.

Blackening Seasoning

  • 6 tbsp paprika
  • 3 tbsp cayenne powder
  • 3 tbsp onion powder
  • 3 tsp garlic powder
  • 3 tsp ground black pepper
  • 2 tbsp kosher salt
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  1. Mix all ingredients together well.

Pork Rack Brine Recipe

  • 1 each (half rack) 4 bone pork rack
  • 2 quart water
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 3 sprigs rosemary, fresh
  • 3 sprigs thyme, fresh
  • 1/2 cup onion, rough chopped
  • 1/2 cup celery, rough chopped
  • 1/2 cup carrots, peeled, rough chopped
  1. In a medium sauce pot, add water, salt, sugar, rosemary, thyme, onion, celery, and carrots.
  2. Place the pot on high heat until the liquid reaches a boil. Once it reaches a boil, remove pot from heat and set aside until the brine is cooled to room temperature.
  3. Place the pork rack in a high sided container.
  4. Pour the brine over the pork rack, making sure the pork rack is submerged.
  5. Place the pork rack in the refrigerator for 8 to 12 hours.

Mustard Rub Recipe

  • 1/4 cup dijon mustard
  • 1/2 cup granulated mustard
  • 2 tbsp pinot noir
  • 1 tbsp lemon zest, finely grated
  • 1/2 tbsp pink peppercorns, course ground
  • 2 tbsp fresh thyme, picked leaves, no stems
  • 2 tbsp fresh chives, minced
  • 2 tbsp fresh parsley, rough chopped
  • 1/2 tbsp fresh tarragon, chopped
  1. Mix all ingredients together well.