Spice-Crusted Rack of Pork with Roasted Root Vegetables

Spice-Crusted Rack of Pork with Roasted Root Vegetables

Not a Member? Join at: http://chwinery.com/wine-club/overview

As Cooper’s Hawk celebrates its 15-year anniversary, we wanted to make a wine that was a blend of some of our favorite appellations. Barbera being the prominent wine in this blend, it only made sense to do a classic Tuscan style of a rack of pork. Just as you will be impressed as you taste this wine, when this pork rack hits the table you and your loved ones will be equally blown away. The deep stone fruit aroma paired with smooth tannins go perfectly with spices in the crust and natural sweet pork flavor.

INGREDIENTS:
4-5 lb bone-in pork rib roast, Frenched
(have your butcher do this part)
1 Tbsp olive oil

SPICE CRUST:
1 tsp garlic powder
¼ tsp red chili flakes
1 tsp black pepper, freshly ground
1 tsp fennel, coarsely cracked
1 tsp coriander seeds, coarsely cracked
1 tsp brown sugar
2 tsp kosher salt
1 lemon, microplaned

ROASTED ROOT VEGETABLES:
2 Tbsp olive oil
1 tsp kosher salt
¼ tsp black pepper, freshly ground
1 red onion, peeled and quartered
1 celery root, peeled and 1-inch dice
2 carrots, peeled and 1-inch dice
1 rutabaga, peeled and 1-inch dice
1 fennel bulb, cored, cut in eighths
2 rosemary sprigs

DIRECTIONS:
Begin by rubbing the entire rack of pork with the olive oil and place on a clean sheet tray. Gather all the ingredients for your spice crust and mix well. You really want some texture here. Having some inconsistent sizing in your spice crust will provide some fun textures once the pork is cooked.

Sprinkle the pork evenly with all the spice crust, making sure to get total coverage. Doing this over the sheet tray will ensure any crust that falls off you can then press the pork into it, so none goes to waste.

Once fully crusted, place in your fridge for a few hours or up to overnight. Once the time has elapsed, remove the rack from the fridge about 30 minutes before you plan on cooking. Take all the root vegetables and toss with the 2 Tbsp olive oil, salt, and pepper, and place in the bottom of a roasting pan. Place the rosemary sprigs mixed throughout and then place the spice crusted pork rack on top, fat side up. In a preheated 325° oven, place the roasting pan for about 1 hour and 15 minutes until internal temperature reaches 140°. Remove from oven and let rest for at least 20 minutes before slicing. Serve each chop with a serving of the root vegetables and a glass of our Anniversary Wine of the Month.

More information about Cooper’s Hawk Winery & Restaurants: http://chwinery.com/
More information about Cooper’s Hawk Wine Club: http://chwinery.com/wine-club/overview
Retail items and wines available for purchase (can be shipped) at http://shop.coopershawkwinery.com/