Grilled Rack of Pork With Cabbage
You can never have too many main course recipes, so give Grilled Rack of Pork With Cabbage a try. This recipe serves 8. One portion of this dish contains around 60g of protein, 79g of fat, and a total of 1037 calories. This recipe from Foodnetwork requires bay leaf, kosher salt, whole-grain mustard, and dill. From preparation to the plate, this recipe takes about 2 hours and 45 minutes. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free and dairy free diet. If you like this recipe, you might also like recipes such as Grilled Jerk Rack of Pork, Grilled Jerk Rack of Pork, and Grilled Rack of Pork with Sherry Vinegar BBQ Sauce.
Instructions
Start a day ahead: Season the pork liberally with salt, cover and refrigerate overnight.
Make the pickled vegetables a day ahead, too: Bring a pot of salted water to a boil.
Add the carrots and celery root and cook until just wilted, about 1 minute.
Drain and run under cold water. Bring the vinegar, garlic, jalapeno, bay leaf, dill, sugar, 1 tablespoon salt and 3/4 cup water to a boil in a saucepan.
Remove from the heat and add the carrots and celery root.
Let cool, then transfer the vegetables and liquid to a container and refrigerate overnight.
Heat 2 tablespoons olive oil in a pot over medium-high heat.
Add the onion and 1/2 teaspoon salt; cook, stirring, until softened, 5 minutes.
Add the cabbage and cider and cook, stirring, until the cabbage is crisp-tender, 10 to 15 minutes.
Drain the pickled carrots and celery root; discard the garlic, jalapeno, bay leaf and dill.
Add the pickled vegetables to the cabbage and cook 2 minutes.
Remove from the heat, stir in the mustard and season with salt.
Remove the pork from the refrigerator and let stand 30 minutes. Preheat a grill to high and allow the grate to get hot (on a charcoal grill, spread the coals over half the grill; on a gas grill, preheat the burners on one side).
Brush the pork with the remaining 2 tablespoons olive oil. Grill directly over the heat, turning to sear on all sides, about 15 minutes. Move to the cooler side of the grill, cover and cook until a thermometer inserted into the thickest part registers 145 degrees F, 45 minutes to 1 hour.
Let the pork rest 5 to 10 minutes, then slice into chops and serve with the cabbage.