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Cooking With Wine
Pork Roast with Style
by Liz Silva Hall
6lb rack of pork (trimmed of excess fat on bones)
1/2 cup maple syrup
1/2 cup mustard, Dijon
1/4 cup orange juice
1/4 cup KRS German Gewurztraminer
2 tsp minced garlic
2 tsp paprika
1 tsp ground nutmeg
1/2 tsp salt and pepperPreparation:
The oven should be preheated to 450. Line a deep baking dish with foil and place pork roast in dish. In a small bowl whisk together all the ingredients, except pork. Take half and put into a small container and refrigerate to serve with the pork. Spoon about a 1/4 of the remaining mixture over the pork and cook uncovered in the oven for about 10 minutes. Reduce heat to 350 and spoon more of the mixture over the roast. Continue cooking, occasionally drizzling mixture over the roast, for about 2 hours. Remove from oven and let stand approximately 5 minutes before slicing. Serve with roasted rosemary infused baby potatoes, mushrooms and baby carrots, alongside a very simple rice pilaf and remaining sauce.
For dessert serve a simple yet delicious Peach Melba. Quite simply place 1 large scoop of vanilla ice cream in a dessert bowl, a handful of sliced canned peaches, drizzle with a tbsp of warmed raspberry or strawberry jam, and top with a dollop of Cool Whip topping. Crush a few toasted almonds or pecans on top and you a quick and simply delicious dessert. If you prefer to use fresh peaches, by all means go ahead and you can also drizzle a bit of NM Peach Chardonnay for a more adult version of this scrumptious dessert.
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