Honey Mustard Pork Rib Roast with Pear Salsa

Off flame cooking

I was just reliving the standing prime rib roast we had the other day and was regretting that I didn’t get a picture of it as it came out of the oven; guests and other preoccupations. I guess I started thinking about this because I had a standing pork roast in the refrigerator waiting for me to make a move.   Okay, inspiration:   The gas grill is clean and in good working order, we like honey mustard and I have some nice fresh rosemary growing in the kitchen window.

The French word for rosemary is romarin.   A couple of ladies here amuse themselves by calling me Romarin.  Ha, Ha.  I don’t really mind, it sounds kind of pretty 🙂

Speaking of pretty, I didn’t plan to buy the pork roast but it winked at me from the pork butcher stall when I was shopping across from it at the vegetable stand.

And as I moved in for a closer look, it whispered, “honey, mustard, rosemary”.  Or maybe it was the butcher practicing his English.

I once made a fantastic meal, layering pork chops with pears and onions.   I know the usual thing is apples and pork, but those pears were super with the chops.   I wanted to do something again with them.  So I trawled through the few cookbooks that are not in the garage and came up with a variation on a fruit salsa.

Honey Mustard Rib Roast 

1  six rib standing pork roast

1/2 cup coarse ground mustard

1/4 cup melted butter

1/4 cup honey

4 garlic cloves, chopped

2 tbsp rosemary, chopped

Poke a few holes in the roast with a sharp knife.   Mix mustard, butter, honey, garlic and rosemary to blend well and slather on to the roast.   Keep reserve for basting.

Preheat the grill to 350 degrees and cook the roast off flame for about 1 hour and 45 minutes, occasionally basting with the reserved mustard sauce.  Serve with pear salsa.

Pear Salsa

3 pears peeled, cored and diced

1 onion, finely chopped

1 firm tomato, seeds and pulp removed, chopped

1/2 cup cilantro, chopped

1/4 cup mint, chopped

1/4 cup lime juice

1 serrano chili, chopped

1 tbsp sugar

Mix all ingredients together and refrigerate for at least an hour.

Wine suggestion:  Petit Chabis

pear salsa on Foodista

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, French, Fruit, Main dishes, Recipes and tagged , , , , , , , , , , , , , . Bookmark the permalink.

8 Responses to Honey Mustard Pork Rib Roast with Pear Salsa

  1. Wow, this honey mustard rib roast looks absolutely delicious! My mouth is literally watering as I type right now lol. Wonderful recipe and I will be trying it out.

    • Thank you. Make the salsa first and eat it on anything 🙂

      • Kathy Simmons says:

        You won’t believe this. BEFORE I saw this recipe, I’d done nearly the same (without honey) last week and I’m still drooling. So now to my questions Rose. What “essentials” do you recommend a foodie have readily available and on hand in the fridge or herb/spice shelf to make a good meal great. Things like preserved lemons (Patricia Wells has a great recipe), mustards, special vinegars, spices, oils, things jarred, cured, preserved, dried, fresh? AND do you have any recipes for (Italian) MOSTARDA, the wonderfully, very sweet/expensive, slightly hot, preserved fruit condiment (a last minute addition that makes an already good meal really special )?

  2. Oh my God, Kathy! You should see my spice cupboard and condiment closet! They just asked me to do a program on the French 100% Mag M6 demonstrating the use of condiments.

    I’ll try to narrow it down to ten essential things. 10 spices and 10 condiments.

    oregano, thyme, 5 spice powder, this is too hard, ginger, cinnamon, mexican chili powder, basil, rosemary, tarragon, saffron, sesame seeds, coriander, I could go on.

    tamari soy sauce, fish sauce, mustards(yellow, coarse ground, dijon), hoisin sauce, sesame seed oil, vinegars(balsamic, cider, rice), Lea & Perrins, sriracha sauce, peanut oil, mirin, sake, sherry/port, powdered broth bases(veal, chicken, fish, beef), wine

    Also, you should always have fresh ginger, loads of garlic and onions, shallots, bell peppers, celery, carrots, loads of fresh herbs and scallions.

    I don’t know what Mostardo is but I’m certainly going to look it up.

  3. Mostarda – There are a number of recipes on the internet but I’m going to look in my cookbooks that are in the house to see if I have something authentic.

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