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Peppery Holiday Prime Rib of Pork


Loin or Roast

Stuffed Bacon Rolls


  • 2-1/4 teaspoons Hungarian sweet paprika

  • 1-1/2 teaspoons crushed whole black peppercorns

  • 1-1/2 teaspoons dried oregano, crushed

  • 1-1/2 teaspoons dried thyme, crushed

  • 1 teaspoon celery seed

  • 3/4 teaspoon coarse salt or 1/4 teaspoon regular salt

  • 1/2 teaspoon ground red pepper

  • 1 tablespoon Dijon-style mustard

  • 1 tablespoon finely chopped onion

  • 1 clove garlic, minced

  • 1 4- to 5-pound pork loin center rib roast (backbone loosened, if you like)

  • 1 recipe Horseradish Sauce (see recipe below)


  1. In a small bowl, stir together paprika, peppercorns, oregano, thyme, celery seed, salt, and red pepper.

  2. In another small bowl, stir together mustard, onion, and garlic.

  3. 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.

  4. 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.

  5. 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

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