Recipes salt and pepper crusted tomahawk rack
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salt and pepper crusted tomahawk rack

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serving size: 6-8
prep time: 15 minutes
cook time: 1 hour 25 minutes
cut: loin
method: roast

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Ingredients:

Salt and Pepper Crusted Tomahawk Rack

1 Chairman’s Reserve® pork tomahawk rib roast, 4 to 5 lb
2 Tbsp Dijon mustard
2 tsp fresh thyme leaves
¾ tsp chopped fresh rosemary
1 tsp minced garlic
1 tsp minced shallot
2 tsp olive oil
1 Tbsp kosher salt
1 Tbsp fresh cracked black pepper

Quinoa with Peppers

½ small yellow onion, peeled
1 small rib celery, trimmed
1 small carrot, peeled
1 ½ tsp olive oil, divided
2 cups chicken stock
1 cup mixed quinoa
1 tsp kosher salt, divided
½ tsp fresh cracked black pepper
1 Tbsp sliced chives
1 ½ tsp lemon juice
1 tsp agave nectar
1 cup sliced assorted mini peppers

Directions:

Salt and Pepper Crusted Tomahawk Rack

  1. Preheat oven to 350°F. Place rack on an oven-safe sheet pan lined with parchment paper.
  2. In a small bowl, combine mustard, thyme, rosemary, garlic and shallots; set aside.
  3. Pat roast dry; trim fat and connective tissue.
  4. In a large heavy bottomed pan, heat oil until it is shimmering. Deeply sear all sides of the roast for 10 minutes or until it is browned.
  5. Remove roast from the pan; coat it with the prepared mustard mixture. Season with salt and pepper.
  6. Transfer roast to the prepared rack; roast for 60 to 75 minutes or until the internal temperature reaches 140°F.
  7. Remove roast from oven; let stand at least 15 minutes before slicing.
  8. Serve with Quinoa With Peppers and Charred Broccolini, if desired.

Quinoa With Peppers

  1. Dice the onion, celery and carrot.
  2. In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add the diced vegetables; cook for 3 minutes or until aromatic.
  3. Add chicken stock; bring to a boil.
  4. Stir in quinoa, ¾ teaspoon salt and pepper. Reduce to a simmer; cover. Simmer quinoa for 10 minutes or until softened.
  5. Remove quinoa from heat; let stand 5 minutes; stir in chives, lemon juice and agave nectar.
  6. In a small skillet, heat the remaining ½ teaspoon olive oil over high heat until it shimmers. Add peppers; cook for 2 to 3 minutes or until lightly browned. Sprinkle peppers with remaining ¼ teaspoon salt.
  7. Top quinoa with peppers and serve.