Roasted Pork Rack with Carrots, Potatoes, Apples, and Pears

Roasted fruits and glazed carrots complement pork meat, which has that hint of sweetness.

December 2011 | By
Roasted Pork Rack with Carrots, Potatoes, Apples, and Pears
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December 2011

We asked Namee Jorolan of Pinoy Eats World to make a festive dish for Noche Buena and here is the result: A rack of pork dressed for the holidays with herbs and surrounded with beautiful side dishes. Roasted fruits and glazed carrots complement pork meat, which has that hint of sweetness. For these recipes, use fresh herbs if you can find them because they are more aromatic; also, they don’t burn as fast as their dried counterparts. For the pork rack, approach your butcher for help. Ask him to leave the chops whole for you and to French the bones.Serves 8  Prep Time 40 minutes  Total Cooking Time 2 hours and 20 minutesFor the roasted pork rack1 tablespoon chopped oregano1 tablespoon chopped thyme1 tablespoon chopped rosemary1/2  tablespoon minced garlic1/2  cup olive oilsalt and pepper, to taste1 whole pork rack roast, bone in, frenched (about 1.5 to 2 kilos) For the glazed carrots2 tablespoons softened butter1/2  teaspoon brown sugarpinch of cinnamon1/2  cup of water or enough water to thinly cover the bottom of the pan 1/2  kilo carrots, sliced into long thick stripssalt and pepper, to taste For the herb roasted potato marbles1 kilo potato marbles200 grams butter, diced1/2  cup olive oil1/2  teaspoon chopped parsley1/2  teaspoon picked thyme1/2  teaspoon chopped rosemary1/2  teaspoon chopped marjoram1 teaspoon rock salt1/2  cup water1/2  teaspoon freshly cracked black pepper For the roasted apples and pears3 Fuji apples2 fragrant pears2 tablespoons butter1 cup Chardonnay2 sprigs thymesalt1  Prepare the pork rack: Mix all herbs and garlic with olive oil, salt, and pepper, and rub the mixture all over the pork rack. Marinate pork rack for 2 hours or overnight if possible. 2  Preheat the oven to 500F and roast the rack for 15 minutes. 3  Lower the temperature to 325F and roast for another 35 to 40 minutes or until internal temperature reads 160F on a meat thermometer.4  Rest for 15 to 20 minutes before slicing to keep the juices from dripping. 5  Make the glazed carrots: Preheat oven to 350F. Mix all the ingredients together except for the carrots, salt, and pepper. Toss carrots in the butter mixture, then lay them on a pan and cover with wax paper. Place the tray in the oven and cook until carrots are forktender, about 15 to 20 minutes.6  Make the herb roasted potatoes: Preheat oven to 350ºF. Cut potatoes in half, with peel on, and place them in a baking dish. Mix remaining ingredients together and pour over halved potatoes. Cover with foil and bake for about 30 minutes or till potatoes are tender. When potatoes are tender, remove the foil. Toss to coat potatoes in butter and olive oil; allow to roast until they turn golden brown.7  Make the roasted apples and pears: Cut apples and the pears in halves, taking out as much of the core as possible. Heat a heavy-bottomed pan and toss in butter. When the butter is about to brown, throw in the fruits, flesh side down. This will sear the fruits, allowing them to caramelize. When the fruits are nicely seared, deglaze the pan with Chardonnay. Allow the alcohol to evaporate, then season with a pinch of salt just to bring out the sweetness in the fruits. Add thyme. Turn the heat to low and cover. Allow to simmer until the fruits are tender, about 15 minutes.8  To serve, place pork rack on a serving platter and surround with the carrots, potatoes, and fruits. You can also serve the side dishes separately, if desired.


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