| Yield | |
|---|---|
| Source | http://www.foodnetwork.com/recipes/michael-symon/roasted-pork-rack-with-... |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | http://www.foodnetwork.com/recipes/michael-symon/roasted-pork-rack-with-... |
| Prep time | 1 1⁄2 hours |
| 1 | Tablespoon | Honey |
| 1 | Orange (zested and juiced) | |
| 1 | Lime (zested and juiced) | |
| 2 | Tablespoon | Olive Oil |
| 1 | Rack of Pork | |
| 1 | Teaspoon | Red Pepper Powder |
| 2 | Teaspoon | Salt |
| 1 | Tablespoon | Coriander Seeds (cracked) |
| 1 | Tablespoon | Cumin Seeds |
Whisk together honey, juice, and olive oil and pour over pork in a re-sealable plastic bag . Add seasoning and zest and refrigerate overnight.
Preheat oven to 450 degrees F. Place pork on roasting rack and roast for 10 to 15 minutes or until rack turns a deep golden brown. Reduce heat to 275 and roast for an additional 35 to 50 minutes or until pork reaches a internal temperature of 140 degrees F. Remove pork from oven and let rest for 15 minutes. Slice chops and serve.