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PORK ROAST WITH DRIED MUSHROOM CRUST
This gorgeous bone-in pork roast gets its earthy flavour from a rub made with dried mushrooms that have been ground down to a fine powder. Make more than one roast if you’re feeding a larger group.
Yield: Serves 3.
July 02, 2019
PORK ROAST WITH DRIED MUSHROOM CRUST
Ingredients
- 1 pkg (14 g) dried assorted mushrooms (about 1 1/4 cups)
- 2 lb (1 kg) bone-in pork loin rib roast, chine bone removed
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tbsp canola oil
Directions
- Preheat oven to 375°F.
- Working in batches, grind mushrooms in a spice mill or coffee grinder; set aside.
- Sprinkle roast with salt and pepper.
- Heat oil in a large non-stick frypan over medium-high heat. Add roast and brown on all sides; transfer roast to a plate.
- When cool enough to handle, spread ground mushrooms evenly over roast.
- Place roast on a rack in a roasting pan.
- Roast until a meat thermometer registers 150°F, about 1 hour.
- Transfer roast to a platter and cover with foil. Let stand for 10 minutes before carving. The internal temperature will continue to rise during standing. The final temperature should be 160ºF.
Nutritional analysis per serving:
690 calories, 43 g fat, 70.5 g protein, 0.5 g carbohydrate, 0.1 g fibre, 625 mg sodium
Tip: Call ahead to have the butcher remove the chine bone (backbone) or look for one with the backbone already removed. This makes the roast easier to carve.