Panko Crusted Rack Of Pork With Lingonberry Mustard Recipes

RACK OF PORK WITH AN HERB-MUSTARD CRUST

Steps:

• Heat the oven to 425°F. Trim any excess fat from the pork but leave on an even layer of fat to moisten the meat during cooking. Sprinkle the pork with salt and pepper. Heat the oil in a small flameproof roasting pan or a large ovenproof skillet over medium-high heat and brown the fat-covered surface of the pork until it turns a deep golden brown, 5 to 7 minutes. Turn the roast rib side down and roast in the oven, basting occasionally, for 30 minutes.
• Meanwhile, make the topping: In a 10-inch skillet over medium heat, melt the butter and sauté the garlic and shallots until soft and fragrant, 2 to 3 minutes. Stir in the cumin and paprika; continue cooking for 1 minute. Remove from the heat and stir in the parsley and breadcrumbs. Season with salt and pepper.
• After the pork has roasted for 30 minutes, brush the surface with the mustard and spread with the breadcrumb topping, pressing so it adheres. Turn the oven down to 375°F (if you're roasting potatoes, put them in the oven beside the pork now). Continue roasting the pork until an instant-read thermometer inserted in the center registers 145°F, about another 30 minutes. Transfer the meat to a carving board or platter and cover loosely with foil. If the potatoes are done, turn off the oven and leave them in until ready to serve. If they're not fully cooked, continue roasting them while the pork rests and you prepare the gravy.
• To make the gravy, put the roasting pan on the stovetop over high heat, add the wine, and boil, stirring to dissolve the cooked-on pan juices, until the wine is reduced almost to a glaze. Add the broth and simmer until well flavored, 2 minutes, or longer if necessary. Strain the gravy into a small pan, reheat it, and taste for seasonings.
• Carve the pork at the table, cutting down vertically between the rib bones to form chops. Pass the gravy separately.

PANKO-CRUSTED MUSTARD PORK CUTLETS

Steps:

• Combine first 4 ingredients on plate.
• Whisk egg and 2 T water in medium bowl to blend.
• Whisk mayonnaise and Dijon mustard in small bowl.
• Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
• Transfer to plate.
• Heat oil in heavy medium skillet over med-high heat.
• Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
• Garnish with fresh sage, if desired, and serve with lemon wedges.

PANKO-CRUSTES MUSTARD PORK CUTLETS

Steps:

• Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate.
• Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.

PANKO-CRUSTED RACK OF LAMB

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
• In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
• Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
• Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

PANKO CRUSTED RACK OF PORK WITH LINGONBERRY MUSTARD

Steps:

• Preheat oven to 400ºF. In a small bowl, combine Dijon mustard and lingonberry sauce, set aside. In a small bowl, combine panko crumbs and fresh thyme. Season roast with salt and pepper. Spray cooking spray on a broiler pan. Brush the roast all over generously with the mustard-lingonberry mixture. Press handfuls of crumbs all over the roast. Place the roast on the broiler pan, press additional panko crumbs into any sparsely coated areas. Drizzle roast with olive oil. Insert meat thermometer Bake at 400ºF until it registers 160 degrees. Remove from oven, cover with foil for 10 minutes before slicing. Make additional sauce to serve at the table by combining equal parts Dijon mustard and lingonberry sauce.

MUSTARD-AND-HERB-CRUSTED PORK ROAST

Steps:

• Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
• Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
• Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
• Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
• Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
• Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

HONEY MUSTARD-PANKO PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
• Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
• Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).