Rack of Pork with Roasted Carrots, Candied Pistachios & Orange Honey Mustard Glaze

Name: Rack of Pork with Roasted Carrots, Candied Pistachios & Orange Honey Mustard Glaze
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 1 (6 lb) SRF Kurobuta Rack of Pork; 2 teaspoons kosher salt; 1 ½ teaspoons garlic powder; 1 teaspoon freshly ground pepper; 2 teaspoon fresh thyme leaves; 2 lbs rainbow carrots, trimmed, and scrubbed or peeled; 2 tablespoons olive oil; 2 teaspoons kosher salt; Microgreens, for serving, optional; 1 cup roasted and salted pistachios, shelled; 2 tablespoons butter; 2 tablespoons honey; 2 tablespoons brown sugar; 2 teaspoons flaky sea salt; 1 teaspoon fresh thyme leaves; ¼ cup orange marmalade; ¼ cup honey; 2 to 3 tablespoons Dijon mustard

Author

Chef Mandy Tanner

Servings

8 to 10

Prep Time

10 minutes

Cook Time

1 hour 5 minutes

Protein

43g/serving

A juicy Kurobuta Rack of Pork is an easy yet impressive roast that serves a crowd. With minimal prep and easy to find ingredients, these recipes will make your holiday meal plan a breeze. Best of all, everything cooks in the oven at the same temperature. Roasting the carrots enhances the natural sweetness. The orange honey mustard glaze pairs well with both the pork and carrots, and the caramelized pistachios add texture and flavor to the meal.

Ingredients

Kurobuta Rack of Pork

1 (6 lb) SRF Kurobuta Rack of Pork
2 teaspoons kosher salt
1 ½ teaspoons garlic powder
1 teaspoon freshly ground pepper
2 teaspoon fresh thyme leaves

Roasted Rainbow Carrots

2 lbs rainbow carrots, trimmed, and scrubbed or peeled
2 tablespoons olive oil
2 teaspoons kosher salt
Microgreens, for serving, optional

Thyme and Sea Salt Candied Pistachios

1 cup roasted and salted pistachios, shelled
2 tablespoons butter
2 tablespoons honey
2 tablespoons brown sugar
2 teaspoons flaky sea salt
1 teaspoon fresh thyme leaves

Orange Honey Mustard Glaze

¼ cup orange marmalade
¼ cup honey
2 to 3 tablespoons Dijon mustard

Directions

Preheat the oven to 375°F.
Prepare the Rack of Pork; Pat the pork dry with paper towels. Place the pork, fat-side-up on a cutting board and using a sharp knife, score the fat cap in an X pattern, about ¼-inch-deep, avoiding cutting into the meat. Season the pork on all sides with kosher salt, garlic powder, pepper, and, fresh thyme leaves. Place the pork in a roasting pan, fat-side-up. [The pork fat will render as it cooks, so be sure to use a deep enough pan to catch any drippings.]
Place the roasting pan on a rack in the center of the oven and cook until the internal temperature reaches 145°F, about 1 hour 30 minutes.
Prepare the Rainbow Carrots; Place the carrots on a rimmed baking sheet, and drizzle with olive oil, and season with salt.
Place the baking sheet with the carrots on a rack in the oven and roast for 25 to 35 minutes, until the carrots are tender when pierced with the tip of a knife.
Prepare the Caramelized Pistachios; Line a rimmed baking sheet with parchment paper. In a small sauce pan over medium heat, add the butter, honey and brown sugar, and heat just until the mixture begins to bubble and the sugar has dissolved. Add the pistachios and stir to coat the nuts completely. Pour the mixture onto the prepared baking sheet and spread into an even layer.
Place the baking sheet with the pistachios in the oven and bake for 10 minutes, until the mixture has bubbled up and caramel has darkened just slightly.
Remove the pistachios from the oven, and stir with a heat-safe spatula. Spread into an even layer and sprinkle with fresh thyme leaves, and flaky sea salt. Let cool completely, about 30 minutes, before breaking into smaller pieces.
Prepare the Orange Honey Mustard Glaze; In a small bowl, whisk together the orange marmalade, honey and 2 tablespoons of Dijon mustard. Taste and adjust the spice level with more mustard, as desired.
Remove the roasting pan with the Rack of Pork from the oven and let the pork rest for 10 minutes before slicing between the bones and serving. Remove the carrots from the oven, and transfer to a serving dish. Top the carrots with a drizzle of the Orange Honey Mustard Glaze, and garnish with microgreens, and candied pistachios. Serve the remaining Orange Honey Mustard Glaze on the side with the pork. Enjoy!

Recipe Note

Author Bio

Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.

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