Slow-roasted pork rack with mushroom dijon gravy

Make this delicious pork rack for all to enjoy!

Looking for a new dish to add to your holiday roaster? Chef Jason Parsons is here to show us how to make a slow-roasted pork rack with mushroom dijon gravy that will make your family go crazy!


Slow-Roasted Pork Rack

  1. Using a very sharp knife, gently score a crisscross pattern over the fat of the pork roast, this will help the spices to penetrate the meat and help to crisp up the crust.
  2. In a small bowl mix the cumin, chilli, sumac, cinnamon, black pepper, and salt and then gently rub the spices into the surface of the meat.
  3. Rub the garlic and chopped herbs into the surface of the meat. When done place the roast on a rack in a roasting tray (If you do now have a rack to raise the meat you can rough chop some vegetables to rest the meat on, such as carrots, celery, and onions).
  4. Place the rosemary around the sides of the meat and pour the chicken stock into the bottom of the roasting tray.
  5. Start to cook the roast in a 450-degree preheated oven for 12 to 15 minutes. Just enough to start some colour on the surface of the roast.
  6. Drop the temperature of the oven to 325 F and slow cook for at least 2 to 3 hours.
  7. Using a temperature probe bring the internal temperature of the roast up to 140 F.
  8. Remove from the oven and allow to rest for at least 15 to 20 minutes.
  9. Now it is ready to carve. Either remove the bones and slice them thinly or leave the bones in and cut between them for chops.

Mushroom Dijon Gravy

  1. Melt the butter in a sauce pot over medium to high heat, add in the shallots, garlic, and mushrooms, and lightly sauté until slightly brown.
  2. Add the white wine and simmer until the wine is almost gone.
  3. Add the chicken stock and continue to simmer until it has reduced by half.
  4. Add the mustard and the cream and simmer one last time until the sauce is at your desired thickness, approximately by half again.
  5. Season with salt and pepper before serving. 

Horseradish, Scalloped Potatoes

  1. Rub the butter on the bottom of a shallow casserole dish.
  2. Cut the potatoes in half lengthwise.
  3. Slice the potatoes halves crossways, keeping them intact.
  4. Fan the thinly sliced potatoes upright in the buttered casserole dish to cover the entire surface.
  5. Next in a bowl mix the horseradish, cream, and thyme leaves.
  6. Season with salt, and pepper and then drizzle over the potatoes. The cream should come up halfway to the sides of the potatoes.
  7. In a separate bowl combine the parmesan cheese and breadcrumbs and then sprinkle the cheese crust over the potatoes.
  8. Bake in a 350-degree preheated oven until the potatoes are cooked through and the crust is slightly brown.
  9. Serve immediately.

Roasted Apples, Turnips, Carrots, and Kale

  1. Peel apples, slice them thick, and drizzle with a splash of lemon juice. Just enough to stop them from browning while you prepare the other vegetables.
  2. Blanch and peel the baby white turnips. Then cut them in half, and place in a large bowl.
  3. Next, peel the baby carrots and add them to the bowl.
  4. Now drizzle the honey, grapeseed oil, herbs, salt, and pepper over the baby carrots and turnips.
  5. Place in a roasting tray and roast at 400 degrees for 10 to 15 minutes.
  6. Add the diced apples and continue to roast for another 10 minutes.
  7. Fold in the black kale and roast just until the kale has softened.
  8. Serve immediately.