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Pistachio & Herb Crusted Kurobuta Rack of Pork

By: Mandy Tanner

Chef Mandy Tanner created this delicious recipe for our Kurobuta rack of pork that starts with a unique crust using lightly sweet and nutty pistachios.  The finishing touch is a bright gremolata that riffs on the classic Italian ingredients with the addition of mint for a herbacious punch.

The recipe works equally well in the oven, on the grill or smoker. On a ketogenic diet? Simple delete honey from the gremolata and you're set.

Follow Mandy on Instagram: @daydreamworkshop

Ingredients

SRF Kurobuta Rack of Pork

  • Kurobuta rack of pork Buy Now
  • 1/4 cup Dijon mustard
  • 1 tablespoon salt, or as desired
  • 1 tablespoon pepper, or as desired
  • 1/4 cup raw & unsalted pistachios, shells removed, chopped
  • 1/2 bunch Italian flat leaf parsley, chopped
  • 1 tablespoon mint leaves, chiffonade
  • 2 tablespoon fresh oregano leaves, chopped
  • 2 tablespoons fresh thyme, chopped

Citrus and Mint Gremolata

  • 1 bunch Italian parsley, chopped
  • 1/4 cup mint leaves, chiffonade
  • 1/4 cup fresh oregano leaves, chopped
  • 1 lemon, zested (use the same lemon for juice and pieces)
  • 1/2 lemon, juiced
  • 1/2 lemon, sliced thin and chopped
  • 3-4 garlic cloves, sliced thin or chopped
  • 3 tablespoon olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt, or as desired
  • 1/4 teaspoon pepper, or as desired

SRF Kurobuta Rack of Pork

Remove the thawed Kurobuta rack of pork from the refrigerator about 30 minutes before preparation, and let sit at room temperature.
Preheat grill, smoker, or oven to 325° F.
In a small bowl, mix together the pistachios, parsley, mint, oregano and thyme.
Remove the rack of pork from packaging and pat dry. Season generously with salt and pepper.
Spread Dijon mustard on the rack of pork, and place fat side down on a sheet pan or cutting board.
Sprinkle the bone side first with the pistachio-herb crust. Coat all sides generously with the pistachio-herb crust, ending with the fat side up.
Grill: Place directly on the grill grates, fat side up, and cook at 325° F until the internal temperature reaches 145° F or cook to desired internal temperature. Oven: Place on a roasting pan or sheet pan , fat side up and cook in the oven at 325° F until the internal temperature reaches 145° F or cook to desired internal temperature.
Remove from grill and tent with foil. Allow to rest 10 minutes before slicing.

Citrus and Mint Gremolata

Combine all ingredients in a small bowl.
Season with salt and pepper as desired and serve with SRF Kurobuta Rack of Pork.   Notes: *Omit the honey if following a Keto diet.

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