Peppery Holiday Prime Rib of Pork
Cut:
Loin or Roast
Ingredients:
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2-1/4 teaspoons Hungarian sweet paprika
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1-1/2 teaspoons crushed whole black peppercorns
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1-1/2 teaspoons dried oregano, crushed
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1-1/2 teaspoons dried thyme, crushed
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1 teaspoon celery seed
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3/4 teaspoon coarse salt or 1/4 teaspoon regular salt
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1/2 teaspoon ground red pepper
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1 tablespoon Dijon-style mustard
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1 tablespoon finely chopped onion
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1 clove garlic, minced
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1 4- to 5-pound pork loin center rib roast (backbone loosened, if you like)
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1 recipe Horseradish Sauce (see recipe below)
Instructions:
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In a small bowl, stir together paprika, peppercorns, oregano, thyme, celery seed, salt, and red pepper.
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In another small bowl, stir together mustard, onion, and garlic.
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Rub the mustard mixture over the rib roast, but not the bones. Sprinkle spice mixture over the meat. Cover meat and chill in the refrigerator overnight.
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Place the meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325 degree F oven for 1-1/2 to 2-3/4 hours or until the thermometer registers 160 degree F to 170 degree F. Cover the meat with foil for the last 15minutes of roasting, if necessary, to prevent overbrowning.
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Let meat stand, covered with the foil, for 15 minutes before carving. Carve meat and serve with Horseradish Sauce.
Horseradish Sauce:
In a bowl, stir together 1/2 cup shredded radishes, 2 to 3 tablespoons prepared horseradish, 2 tablespoons dairy sour cream, 1 tablespoon Dijon-style mustard (if you like), and 1 teaspoon sugar. Whip 2/3 cup whipping cream to soft peaks (tips curl). Fold whipped cream into horseradish mixture.
Makes 2 cups.
Serves 10-12