PORK RIB ROAST WITH WALNUT CRUST

 

 

Walnuts give to this pork roast some incredible flavors! You will be amazed by this distinctive recipe! The meat is savory and the potatoes will melt in your mouth! Don’t be afraid to innovate in your kitchen, you won’t regret it! Pair with a Santenay, Pinot Noir from Burgundy. Enjoy!

 

Preparation: 30 min; cooking time: 2 hours

Serving 4

 

1 pork rib roast (4-5 lbs.)

1 ½ cup water

12 garlic cloves, unpeeled + 2 garlic cloves, peeled and thinly sliced

2 tbsp. vegetable oil

2 tbsp. fresh thyme leaves + 5 sprigs fresh thyme

1 ¾ oz. walnuts, grated (50 g)

1 ¾ oz. bread crumbs (50 g)

2 5/8 oz. butter, melted (75 g)

6 big gold potatoes, peeled and cut into big fries             

Salt and pepper

 

Preheat the oven to 430 F.

In a small saucepan, melt the butter, add the walnuts and bread crumbs and cook 5 minutes on medium heat. Set aside.

Make several incisions into the pork roast and insert the 2 sliced garlic cloves. Brush the meat with vegetable oil. Season with salt and pepper and rub the thyme leaves all over the roast.

Place the meat in a roasting pan, add the water. Roast 20 minutes. Take the roast out of the oven, add the unpeeled garlic cloves and sprigs of thyme. Roast 40 minutes.

Season the potatoes with salt and pepper and add them to the roasting pan. Roast 1 hour with the meat. Stir every 20 minutes. Add some water if the liquid is evaporated.

20 minutes before the end of cooking, spread the walnut-bread crumb-butter preparation on top of the roast. Return to the oven. The crust must have a nice golden brown color.

Carve the meat on a cutting board. Serve 1 rib per person with potatoes.

 

Bon Appetit!