 Harvest Pork Prime Rib
Featured on the cover of our Fall/Winter 2008 Cooking Class Catalog
Recipe by: Ryan Aberle, Executive Chef NorthCoast
Salt Roasted Pork Prime Rib Ingredients
1 - 4 Bone Pork Prime Rib, frenched
1/4 cup Olive Oil
4 Bay Leaves
12 Black Peppercorns
6 Whole Allspice
1tsp. Nutmeg - ground
1tsp. Clove - ground
1 Bag Rock Salt
Method
1. Preheat the oven to 250 F.
2. Rub the pork with olive oil.
3. Combine spices, except rock salt, in a spice mill and pulse until coarsely ground.
4. Rub the spice blend on the pork.
5. Cover the bottom of a large roasting pan with rock salt and lay the pork on the salt. Then, cover it completely with rock salt.
6. Place in the oven until an internal temperature of 95 degrees is achieved, about 45 minutes.
7. Remove pan from the oven and pull the pork from the rock salt. Allow to rest 15 minutes at room temperature.
8. Slice the loin into four chops and place covered in the refrigerator.
Roasted Harvest Vegetables Ingredients
1/2 Small Pumpkin peeled, cleaned and 1/2” dice. (reserve1/2 cup)
2 Large Red Potatoes, cubed into 1” pieces
2 Large Carrots, cut into long thin strips
1 Medium sized Sweet Onion, julienned
2 Medium Parsnips, cut into long thin strips
2 Red Peppers, julienned into 1/2” strips
1/4 cup Olive Oil
1 1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper
Method
1. Preheat the oven to 350 degrees.
2. Toss the vegetables in olive oil, salt and black pepper and lay out on a sheet tray.
3. Roast for 45 minutes or until tender and browning in places.
4. Toss vegetables in own juices and season with salt and pepper.
Pumpkin-Currant Glaze Ingredients
1/2 cup Pumpkin, diced (see roasted vegetables)
1/4 cup Butter
1 cup Red Wine (light not Cabernet)
1 1/2 oz Demi-Glaze, purchased or home made
1/4 cup Currant, Blackberry or Raspberry Jam
2 tsp Fresh thyme
1/2 tsp. Nutmeg
1/2 tsp. Clove
1/2 tsp Salt, plus Salt and Pepper to taste
Method
1. Place the butter in a sauce pan over medium-high heat. Add pumpkin and 1/2 tsp. of salt. Saute until golden brown in places.
2. Add the red wine and allow it to reduce by half.
3. Add the demi glaze and the currant jam and stir until at light boil.
4. Using a stick blender or food processor, blend until uniform.
5. Add thyme, nutmeg, clove and salt and pepper to taste.
Final Preparation
1. Grill, pan sear or oven roast the chops to finish. If pan searing or roasting add 1/2 stick of butter to the pan and heat it up prior to placing the chops in the pan.
2. Adjust seasoning.
3. Place vegetables on a plate and the chops over the top. Glaze and serve immediately.
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