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Coriander and Cumin Roasted Rack of Pork with Five Spice Pumpkin Puree and a Chile, Pumpkin Seed and Cilantro Salad
PORK FOODSERVICE17Ingredients
70Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1 pork rib rack (center cut chine bone removed and Frenched)
- 1 Tbsp. coriander seeds (whole)
- 1 Tbsp. cumin seed
- 2 tsp. kosher salt
- 1 tsp. sugar
- 1 tsp. chipotle chile powder
- 30 oz. pumpkin
- 3 Tbsp. unsalted butter (cut up)
- 1 Tbsp. brown sugar (packed)
- 1 tsp. chinese five-spice powder
- 1/8 tsp. kosher salt
- 3 Tbsp. chicken broth
- 4 oz. cilantro (bunch)
- 2 Tbsp. extra-virgin olive oil
- 1 lime juice (each)
- 1 jalapeno chilies (each, seeded and minced)
- 1/3 cup pepitas (raw pumpkin seeds toasted)
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Directions
- 1. If desired, using a mortar and pestle, slightly crush coriander seed. Combine coriander seed, cumin, salt, sugar and chipotle chile powder in small bowl or dish; set aside
- 2. Cut 4 long pieces of plastic wrap. Place 1 piece horizontally on work surface and the remaining 3 pieces vertically on the first piece
- 3. Place pork rack on center of plastic wrap. Sprinkle and rub spice mixture evenly over surface of pork rack
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