- 1.5kg rack of pork loin with rib bones
- Salt and pepper
- 2 tablespoons vegetable oil
For the topping:
- 3 tablespoons butter
- 2-3 garlic cloves
- 2 shallots
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 5-6 tablespoons chopped parsley
- 85g dry browned breadcrumbs
- 3 tablespoons Dijon mustard
For the maple-glazed vegetables:
- 700g thin carrots kept whole
- 700g sweet potatoes, chopped into 1-inch squares
- 2 red onions, sliced thickly
- 110g butternut squash, chopped into 1-inch squares
- 700g parsnips, sliced thinly and diagonally
- 335ml olive oil/canola oil blend
- 2 teaspoons fine sea salt
- 2 teaspoons ground black ground pepper
- 1 teaspoon fresh chopped rosemary
- 1 1/2 tablespoons dry Herb De Provence
- 335ml pure maple syrup
- 250ml balsamic vinegar
For the gravy:
- 250ml medium dry white wine
- 375ml veal or chicken stock
- Heat oven to 200°C/400°F/Gas 6. Trim any excess fat from pork. If necessary, scrape the rib bones clean. Sprinkle the meat with salt and pepper. Heat the oil in a roasting pan and brown the fat-covered surface of the pork over medium heat, taking 5-7 minutes.
- Set the roast ribs down and roast it in the oven, basting occasionally 30 minutes.
- Meanwhile, make the topping: Melt the butter and sauté the garlic and shallots until soft and fragrant, 2-3 minutes. Stir in the cumin and paprika and continue cooking for one minute. Take from the heat and stir in the parsley and breadcrumbs. After 30 minutes’ cooking, brush the surface of the pork with the mustard and spread it with the topping, pressing so it forms a crust.
- Turn down the oven heat to 190ºC/Gas 5.
- In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well. Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another. Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
- Continue roasting the meat without basting for another 30-40 minutes until a skewer inserted in the centre of the meat is hot to the touch when withdrawn. A meat thermometer should register 72ºC/165°F. Transfer the meat to a platter and cover it loosely with foil.
- When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil. Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick. Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
- For the gravy, add the wine to the pork roasting pan and simmer, stirring to dissolve pan juices, until the wine is reduced almost to a glaze. Add the stock and simmer until well-flavoured, two minutes or longer if necessary. Strain the gravy into a small pan, reheat it and taste for seasoning.
- To serve, carve the pork at the table, cutting vertically down between the rib bones to form chops.
- Serve with the gravy and vegetables.
The maple-glazed vegetables work well as a side for lots of different dishes.