04 Dec2010


Here’s a REALLY easy, yet festive roast for one of your special pre-Christmas eve dinners (but short of time). I spotted a terrific looking 6 rib rack of pork at S&R a few days ago for roughly PHP480 (or PHP80 per large 1.5 inch thick chop), and when I got home I brined the meat overnight in the refrigerator. The next afternoon, I drained the meat, patted it dry with several paper towels (it must be very dry on the surface or your mustard/breadcrumb rub won’t stick well). I prepared a mixture of about 1/3 cup dijon mustard, roughly 3/4 cup of breadcrumbs, salt, pepper, chopped italian parsley and thyme and a tablespoon of olive oil. I removed two ribs worth for another use, so I was left with a hefty 4 rib roast.


Spread the mixture all over the pork. Cover the exposed ribs with foil. Put the pork on a pan and into a pre-heated 350F oven for roughly 1.5 hours more or less, until the internal temperature measures 155-160F on an instant read thermometer. I always fret that pork will dry out if overcooked, so I pulled this one out just shy of the recommended temperature range, and it heated up to a high of 155F, which some chefs today consider just done (and still slightly pink). Frankly, I was a tad concerned the pork was just a bit pink, but we ate it anyway because it seemed to have reached the safe temperature, and it was delicious. Very juicy both from the brining and pulling it out before it dried out from high internal temperatures. If I had to do it again, I would have left it in the oven for 3-5 more minutes, but you guys get the picture… pull it out at 153F and it will heat up to 158F or so, which should ensure killing off any potential cooties…


If you don’t want the breadcrumb mixture to brown too much, cover it with some foil about an hour into the cooking. Remove the foil for the last few minutes of roasting. Let the meat rest for 5-10 minutes before cutting. We were hungry and in a hurry so we cut just a couple of minutes after removing the meat from the oven, so you see some of the juices running. So be patient. Let the roast sit for 10 minutes… The dish was super easy to prepare. I threw in some baked potatoes, and a dish of zucchini, onions and tomatoes into the oven and served these all together. And wait till you see what happened to the left over chops the next day…



  1. isabel says:

    hi MM ~ most cookbooks recommend 150-155 degrees F internal temperature to kill off parasites or cooties as you so eloquently call them. so you’re safe! ;)

    Dec 4, 2010 | 5:14 pm


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  3. sleepless in Seattle says:

    Will surely try this!! I never roast a rack of pork before,it is sure different from prime roast,which im getting tired of serving on holidays,MM Thanks for the recipe.

    Dec 4, 2010 | 5:19 pm

  4. lee says:

    i want to see what happened to the leftovers :)

    Dec 4, 2010 | 6:05 pm

  5. sister says:

    If you don’t want the crust to get overly brown and bitter, roast the pork for 1 hr with a little water in the pan to prevent drying out, then pull it out and add the topping and bake further until done.

    Dec 4, 2010 | 6:38 pm

  6. Gerry says:

    You can also go the low and slow route, which is to cook it at say 250 until the internal temperature reaches 150 or 155 then broil it to the desired color. in our experience, brining really does produce a pinker meat.

    Dec 4, 2010 | 8:33 pm

  7. Tonito says:

    MM, how much salt do you use when you brine the meat?

    Dec 4, 2010 | 8:53 pm

  8. Marketman says:

    Tonito, I use roughly 1/2 cup of kosher salt per liter of water. Actually, I don’t measure exactly for a simple brine, so it could be less than 1/2 cup… sister, thanks for those tips, yes, putting the topping later makes sense… lee, the leftovers are dedicated to you… hahaha! sleepless, it’s a nice change, but definitely not as “regal” or special as a roast beef… isabel, thanks…

    Dec 4, 2010 | 9:15 pm

  9. Joy says:

    Ohh that vis perfect for christmas

    Dec 4, 2010 | 11:18 pm

  10. joyce says:

    thanks for this! sounds easy to do and still bit special enough for the holidays, been researching on stuff to cook for the holiday season and this one is a keeper

    Dec 4, 2010 | 11:49 pm

  11. joey says:

    Being a pork lover I love roast pork…I remember reading more than once that it’s ok for pork to be a little bit pink nowadays. And since you’ve cooked it to prescribed temp I’m sure that it is cootie-free :)

    Dec 5, 2010 | 1:41 am

  12. chefyoji says:

    I believe you when you say it’s cooked and delicious, but I’m not sure about the pinkish color.

    Dec 5, 2010 | 4:28 am

  13. Marketman says:

    chefyoji, I know exactly the uneasy feeling… But articles like this one have pushed me into pinker territory, as long as the internal temperatures are hit… And this summary of recommended internal temperatures seems like a credible list to follow…

    Dec 5, 2010 | 6:53 am

  14. rachel says:

    MM, this would be great on sous vide. have you experimented with it yet.can’t wait to get mine.hint hint ( in case my hubby reads this).

    Dec 5, 2010 | 9:36 am

  15. Sleepless in Seattle says:

    Mm,I am ready to go my butcher in Mckenna,quite a few miles fr.Seattle.to pick some pork roasts,a lot of times pork meat on our foodshops here are so lean ,there are not a lot fat on them,your roast are so heavenly fatted:)Fat is our friend.its were the taste is:) Thankfully this butcher shop have them.I will try one this weekend,my family love pork, it may not be “regal”^–^ but will be tasty!! I know it will be success like your inasal na manok,which is one of my husband and sons fave!! iam fr.pampanga so i dont really know alot of ways of pilipino cooking coz kapampangan are stubborn on our way of cooking.Men i was so wrong . I stumbled on your blog accidentally when over 2 yrs. ago i am looking for a caimito ,i want some ,Hopelessly see, if i can get them here, you site show up. I was hooked .Thanks to you i was able to try a lot of your culinary skills,recipes ,window to the world!! my tastebud was never the same again!! I never blogged before ,Now i am one of your regulars.Wise and learning a lot. Thank you for you unselfishness.PS,I will serve this on New year,thats why i am making a dry run^–^

    Dec 5, 2010 | 12:58 pm

  16. Ging says:

    Unfortunately no one in my house likes pink meat. every bit of pork or beef, no matter the cut, must be cooked to the dry, grey stage or no one will touch it. similarly, chicken must be cooked into the whitest, stringiest stage with the areas nearest the bone turned black. :-( hahay.

    Dec 5, 2010 | 1:06 pm

  17. Rhea says:

    Bought the same one from S&R! But went the safe way, pinakuluan, then sliced still pinkish, then grilled w/ bbq sauce in the oven. Will try it ur way next time :))

    Dec 5, 2010 | 2:46 pm

  18. corrine says:

    MM, I remember in your previous blog that you brine meats for 1- 2 hours (?) so I suppose when you said you brined the pork overnight that it turned out ok. I would really like to try brining one of these days. :)

    Dec 6, 2010 | 7:58 pm

  19. Marketman says:

    corrine, depends on the meat and size of the cut. For turkeys and large pork roasts, overnight is fine…

    Jan 21, 2011 | 6:59 pm


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