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This recipe is intermediate

Herb-and pistachio-crusted rack of pork

1 hour Cook time 30 minutes Prep time 8 servings



In The Oven

  1. Place oven rack in the middle position and preheat oven to 190 °C (375 °F).
  2. In a food processor, pulse parsley, pistachios, garlic and lemon zest to a breadcrumb-like consistency. Set aside.
  3. In a large oven-safe skillet set over medium-high, heat oil and butter. Brown rack of pork on all sides. Season with salt and pepper.
  4. Brush rack with mustard. Press parsley mixture evenly into rack of pork.
  5. Bake for about 1 hour or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F) for medium rare. Transfer to a cutting board and cover with foil. Let rest for 15 minutes.
  6. Slice rack between ribs and serve with roasted squash wedges and mashed potatoes or green vegetables.

Roasted squash side

  1. Seed and cut 2 acorn squash into 2.5-cm (1-in.) wedges. Arrange wedges on a parchment-lined baking sheet and brush with 60 mL (¼ cup) maple syrup. Season with salt and pepper. Bake in centre of preheated oven at 190 °C (375 °F) for about 30 minutes or until golden brown.

Nutritional value (per serving)

  • 430 calories
  • 50 g of protein
  • 23 g of fat
  • 4 g of carbohydrates
  • 1 g of fibre
  • 1 g of sugar
  • 219 mg of sodium
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