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Coriander and Cumin Roasted Rack of Pork with Five Spice Pumpkin Puree and a Chile, Pumpkin Seed and Cilantro Salad

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15 minutes prep, 75 minutes cook


8-rib rack of pork, center cut, chine bone removed and Frenched
1 tablespoon coriander seed, whole
1 tablespoon cumin seed
2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon chipotle chile powder

Cooking Directions:

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.
Cut 4 long pieces of plastic wrap. Place 1 piece horizontally on work surface and the remaining 3 pieces vertically on the first piece. Place pork rack on center of plastic wrap. Sprinkle and rub spice mixture evenly over surface of pork rack. Wrap tightly in the plastic wrap. Place on a tray or shallow pan and refrigerate for 8 to 12 hours.
Pre-heat oven to 350° F. Unwrap pork and place on rack in shallow roasting pan with bones facing up. Roast in preheated oven for 1 to 1 1/2 hours (about 20 minutes per pound) or until internal temperature on a thermometer reads 145° F. Remove roast from oven. Loosely cover with foil and let rest about 10 minutes.
Carve between rib bones to serve.
Serves 8.
To Plate:
Spoon pumpkin purée on plates and top with carved pork chops and cilantro salad; sprinkle with pepitas.

Nutritional information per serving when plated with Five-Spice Pumpkin Puree and Chile, Pumpkin Seed and Cilantro Salad.

Recipe courtesy of Chef Michael Symon, on behalf of The National Pork Board

Serving Suggestions:

Give the holiday favorite flavors a new twist with this rack of pork recipe.  Links included for the pumpkin purée and the cilantro salad. 

Recipes courtesy of Chef Michael Symon, on behalf of The National Pork Board


Calories: 560
Protein: 41 grams
Fat: 37 grams
Sodium: 620 milligrams
Cholesterol: 120 milligrams
Saturated Fat: 12.5 grams
Carbohydrates: 18 grams
Fiber: 6 grams

This recipe provided courtesy of

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