Pistachio & Herb Crusted Kurobuta Rack of Pork

BY: Mandy Tanner

  • cooking-duration 2 to 2.5 hours
  • servings 8 - 10 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

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

Directions

1
Remove the thawed Kurobuta rack of pork from the refrigerator about 30 minutes before preparation, and let sit at room temperature.
30 minutes
2
Preheat grill, smoker, or oven to 325° F.
10 minutes
3
In a small bowl, mix together the pistachios, parsley, mint, oregano and thyme.
5 minutes
4
Remove the rack of pork from packaging and pat dry. Season generously with salt and pepper.
5 minutes
5
Spread Dijon mustard on the rack of pork, and place fat side down on a sheet pan or cutting board.
5 minutes
6
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.
5 minutes
7
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.
60 to 90 minutes
8
Remove from grill and tent with foil. Allow to rest 10 minutes before slicing.
10 minutes
1
Combine all ingredients in a small bowl.
5 minutes
2
Season with salt and pepper as desired and serve with SRF Kurobuta Rack of Pork.   Notes: *Omit the honey if following a Keto diet.
1 minutes