Dinner · pork · recipe

Breaded Pork Rib Roast with Fennel and Potato

Kids have been a handful lately and quite frankly I don’t feel like cooking but I pulled this beautiful pork rib roast out of the freezer and I can’t let it go to waste. Plus what else is everyone going to eat?

So I’ve cracked open a beer and I’m going to make the best of it!

At least there’s not too much work to this meal. Everything goes in the oven and I can ignore it for 45 minutes.

First I chopped some potatoes and tossed them in olive oil and a sprinkle of salt, oregano, garlic powder and onion powder. Put them in the oven for 1 hour and 15 minutes at 375

Then I seared all sides of the pork roast on the stove in an oven friendly fry pan

After I smeared it with Dijon mustard and rolled it in bread crumbs from some left over sourdough bread we had.

In the breadcrumbs I mixed in 1/4cup grated Parmesan , 1/2 tspn garlic powder, 1/2 tspn onion powder, 1/2 tspn oregano and salt and pepper

Put the pork roast back in the fry pan and surround it with chopped fennel left over from the other day and sliced red onion, put a sprig of fennel fronds on top and bake at 375 for about 45 minutes (this one is a pretty big pork roast), you may want to check it at 30 minutes (pork should be 170 F)

Be sure to let your meat rest for about 10 minutes before slicing it.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s