By Protein
Salt & Pepper Crusted Pork Tomahawk Rack Recipe
Ingredients
Yield: 6-8 Servings
- 1 EA. Pork Tomahawk Rib Roast (4 to 5 LB.)
- 2 TBSP. Dijon Mustard
- 2 tsp. Fresh Thyme Leaves
- 3/4 tsp Fresh Rosemary, Chopped
- 1 tsp. Garlic, Minced
- 1 tsp. Shallot, Minced
- 2 tsp. Olive Oil
- 1 tbsp. Kosher Salt
- 1 tbsp. Fresh Cracked Black Pepper
Sub-Recipe Ingredients
Quinoa with Peppers
Yield: 6-8 SERVING
- 1/2 ea. Small Yellow Onion, Peeled
- 1 EA. Small Rib Celery, Trimmed
- 1 ea. Small Carrot, Peeled
- 1-1/2 tsp. Olive Oil, Divided
- 2 cups Chicken Stock
- 1 cup Quinoa, Dry
- 1 tsp. Kosher Salt, Divided
- 1/2 tsp Fresh Cracked Black Pepper
- 1 tbsp. Fresh Chives, Sliced
- 1-1/2 tsp. Lemon Juice
- 1 tsp. Agave Nectar
- 1 cup Mini Bell Peppers, Cleaned, Sliced
Tons of seasoning makes these tomahawk racks stand out from the crowd. Whip up a rub with mustard, thyme, rosemary, garlic and shallots, sear your pork, and then cover it with the rub, as well as some salt and pepper, and roast it. This delicious dish is the perfect menu addition to help you wow your customers.
Directions
- Preheat oven to 350°F. Place rack on an oven-safe sheet pan lined with parchment paper.
- In a small bowl, combine mustard, thyme, rosemary, garlic and shallots; set aside.
- Pat roast dry; trim fat and connective tissue.
- In a large pan, heat oil. Deeply sear all sides of the roast for 10 minutes or until browned.
- Remove roast from the pan; coat it with the prepared mustard mixture. Season with salt and pepper.
- Transfer roast to the prepared rack; cook for 60 to 75 minutes or until the internal temperature reaches 140°F.
- Remove roast from oven; let stand at least 15 minutes before slicing.
- Prepare Quinoa with Peppers as instructed in the sub-recipe.
- Serve with Quinoa and Peppers.
Sub-Recipe Directions
Quinoa with Peppers
- Dice the onion, celery and carrot.
- In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add the diced vegetables; cook for 3 minutes or until aromatic.
- Add chicken stock; bring to a boil.
- Stir in quinoa, ¾ teaspoon salt and pepper. Reduce to a simmer, cover. Simmer quinoa for 10 minutes or until tender.
- Remove quinoa from heat; let stand 5 minutes; stir in chives, lemon juice and agave nectar and set aside.
- In a small skillet, heat the remaining ½ teaspoon olive oil over high heat until it shimmers. Add peppers; cook for 2 to 3 minutes or until lightly browned. Sprinkle peppers with remaining ¼ teaspoon salt.
- Top quinoa with peppers and serve immediately.
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