Herb-Crusted Rack of Pork
This pork loin roast recipe by Sébastien Beaudoin, Café RICARDO manager, is perfect for entertaining. The tender meat is coated in a herb-seasoned panko crust, which crisps up beautifully. It’s served with a fine herb sauce with capers and red wine vinegar, for added freshness. Pair it with cacio e pepe cauliflower for a chic […]
Ingredients
- 1/2 cup (40 g) panko breadcrumbs
- 1/2 cup (15 g) flat-leaf parsley leaves, coarsely chopped
- 1/4 cup (10 g) chives, coarsely chopped
- 1/4 cup (55 g) butter, softened
- 1 rack pork loin, 4 bones, about 2.2 lb (1 kg)
- 1 tbsp (15 ml) olive oil
- 1/2 cup (125 ml) olive oil
- 3 tbsp (45 ml) red wine vinegar
- 1/2 cup (15 g) flat-leaf parsley leaves, finely chopped
- 3 tbsp chives, finely chopped
- 3 tbsp capers, chopped
- 3 anchovy fillets, chopped
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
Instructions
- In a food processor, combine the panko and herbs. Add the butter and blend until smooth. Season with salt and pepper. Using a spatula, scrape down the sides of the food processor as needed.
- Using a rolling pin, roll the crust mixture out between two sheets of parchment paper to form a 6 x 4-inch (15 x 10 cm) rectangle, depending on the size of the rack of pork. Freeze the rectangle of crust for at least 30 minutes while you prepare the pork.
This pork loin roast recipe by Sébastien Beaudoin, Café RICARDO manager, is perfect for entertaining. The tender meat is coated in a herb-seasoned panko crust, which crisps up beautifully. It’s served with a fine herb sauce with capers and red wine vinegar, for added freshness. Pair it with cacio e pepe cauliflower for a chic and flavourful meal.