Servings: 8 to 10
A bone-in roast looks more impressive than a standard pork loin; the meat is marbled (just like prime rib) and is exceedingly tender. This crust is inspired by mostarda, so it includes citrusy flavorings—including juniper berry, coriander, bay leaves, and lemon peel—on top of an orange-marmalade glaze. Slow-roasting ensures that the crust browns without burning the sugars and that the roast comes out super moist.
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Made this for a dinner during the holidays. Very easy to make, smelled wonderful and looked great. Also very delicious. Did not experience the crust falling off. Key is to press it on.
I made this yesterday and followed recipe exactly. During cooking the marmalade slid off the roast along with most of spice mix. Would not recommend. It did snell great while cooking and the pork itself was fine. The marinade burned on the bottom of my roaster.
Fine Cooking is my go-to for any recipe and I have never disliked a recipe of theirs -- until now. We made this for dinner last night and it was just awful. The pork rib roast was moist and succulent; the marmalade and the dijon was a nice touch -- but the spice crust tasted like medicine -- almost like eating aspirin. It was so bitter we would up cutting it off and eating the pork without it. I did buy the bay leaves already ground and used 1 tsp. so I was wondering if that was it? I followed the recipe to the letter. Cannot recommend.
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