Pork Rib Roast Encrusted with Almonds, Mustard and Fresh Herbs

This recipe is quick, easy and makes a hearty dinner. Any good cut of pork will work well. Here, I am using a rib roast served with Boiled Potatoes and Mushroom Herb Sauce.

Pork Roast

5 to 6 pounds

Toasted Slivered Almonds

½ cup

Dijon Mustard

2 heaping tablespoons

Grain Mustard

1 heaping tablespoon

Strong Herbs such as Rosemary and/or Sage

½ cup

1. Place almonds in a bowl and chop the herbs.

2. Add both mustards and crush the almonds while mixing in the mustard.

Add the herbs to the resulting paste and mix well.

  1. Rub the paste onto the roast.

To avoid burning the ribs when cooking a rib roast, cover the ends with foil. Always cut the roast away from the bone.

4. Preheat oven to 450°. Roast for 30 minutes. Reduce heat to 350° and roast for 30 minutes more.

Before carving, loosely cover the roast with foil and let set for 15 minutes.

 

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© 2004 David G. Blackburn