- 1 Portabella mushrooms
- 1 Rack of pork
- 6 (leaves) sweet Basil
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Honey mustard
- 1/3 (bushel) Italian parsley
- 1 Tbsp. Paprika
- 2/3c. White wine
- 1 Tbsp. Sea salt
- 3 Tbsp. Butter
- 2 Tbsp. Cumin
- 3 Tbsp. Flour
- 2.5 Tbsp. Garlic
- 1/2 Red onion
- 1/4 block Cotija cheese
- 1 slice Jack cheese (optional)
- 2 Tbsp. Black peppercorns (crushed)
*All the ingredients for this recipe are approximations, please feel free to play around with the amounts to your taste
- Remove the stems from the mushrooms and chop them into small pieces, then dice the onion.
- Rough chop the basil and the parsley.
- In a bowl whisk some honey mustard, Dijon mustard and a little sauvignon blanc together to make a glaze, then set it aside in the refrigerator.
- Heat a couple of tablespoons of Extra olive oil in a pan, until it is very hot, and then add the mushrooms. Cook the mushrooms for about 30 seconds and then add the diced red onion. Add a 1/4 cup of wine and toss (or stir) the pan a couple of times.
- Add about 2-3 table spoons of butter to the pan and let it melt. once it is melted, remove the pan from the heat and add in the basil and parsley. stir the pan a few times to wilt the greens and set them "stuffing" aside.
- Shred the Cotija cheese *(and a little jack cheese) and set aside. (Start to preheat the oven to 400 degrees at this point)
- Remove the rack of pork from the refrigerator and place it on a large cutting board. Start at the side with the bones, and using a very sharp knife, cut straight into the meat, while pulling back on the upper part of the roast. The idea being to "unroll" the meat for stuffing.
- Lightly sprinkle the inside of the "unrolled" meat with cheese.
- Spoon the "stuffing" mixture onto the pork and spread it out evenly. You don't want to go all the way to the sides.
- Roll the meat back up into a roast and secure it with kitchen twine and then lightly coat the top and sides with the mustard glaze.
- Fill a small glass dish with about a 1/2" of white wine and place the rack bone side down into the dish.
- Bake in the oven at 400 degrees until the meat (temp through the side) is approx 150 degrees.
- Drain the drippings and wine from the glass dish and rest the meat for about 5-7 minutes.
the sauce: make a roux out of equal parts butter and flour, while the
meat is resting. and then finish it by adding in the drippings from the
meat, the peppercorns, and a little more white wine. Simmer it on low
for a few minutes.
- Remove the twine and carve the roast making your cuts between each bone. place the chop in the center of a plate and drizzle it with the sauce you made.
*I like to serve it with salad and some roasted fingerling potatoes