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Rack of Pork with Mascarpone Mushroom Polenta

Rack of Pork with Mascarpone Mushroom Polenta
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Rack of Pork with Mascarpone Mushroom Polenta

Rack of Pork with Mascarpone Mushroom Polenta

Make this intense rack of pork with mascarpone mushroom polenta recipe as the main dish for your Christmas dinner. It'll be worth it!

Yields10 Servings
Prep Time40 minsCook Time3 hrs 30 minsTotal Time4 hrs 10 mins

Ingredients

For the Pork:
 2 5-bone pork loin roasts, chine bones removed (about 4 pounds each)
 1 cup Colavita Aged Balsamic Vinegar
 1 shallot, coarsely chopped
 6 sage leaves
 2 cups Rachael Ray All-Natural Chicken Stock
 1 cup molasses
 2 tbsp powdered mustard
 ¼ tsp crushed red pepper
 kosher salt
 2 garlic cloves, thinly sliced
 2 rosemary sprigs, broken into 2-inch pieces
For the Polenta:
 4 cups Rachael Ray Low Sodium All-Natural Chicken Stock
 ¾ cup Colavita Polenta
 2 tbsp Colavita Olive Oil
  cup mascarpone cheese
 4 oz pecorino romano cheese, grated
 ¼ tsp salt
 ¼ tsp freshly ground black pepper
For the Mushrooms:
 4 tbsp Colavita Extra Virgin Olive Oil
 1 oz mixed mushrooms, very large ones halved
 4 garlic cloves, crushed
 1 tbsp Colavita Tartufolio (truffle oil)
 6 sage leaves, chopped
 1 tbsp finely chopped rosemary
 salt and pepper

Directions

For the Pork:
1

In a medium saucepan, combine the balsamic vinegar with the shallot and boil over moderately high heat until reduced to 1/3 cup, about 10 minutes. Transfer the mixture to a heatproof cup. Add the stock to the saucepan and boil over moderately high heat until reduced to 1 cup, about 10 minutes.

2

Transfer 1/4 cup of the sauce to a small bowl and reserve. Return the rest to the saucepan and stir in the molasses, mustard and crushed red pepper; let the glaze cool.

3

Place the pork roasts on a large rimmed baking sheet and season generously with salt. Coat the roasts with the glaze and let stand for 30 minutes, brushing occasionally (the glaze will slide off the meat).

4

Preheat the oven to 300°F.

5

Set a rack in a large roasting pan. Transfer the roasts to the rack, allowing the glaze to drip back onto the sheet. Top the roasts with the sage leaves, garlic and rosemary; season with salt. Add 1/2 inch of water to the roasting pan and roast the pork for about 2 1/2 hours, until it is richly glazed and an instant-read thermometer inserted in the thickest part of the roasts registers 145°F.

6

Add water to the pan as it dries out and baste the meat with the pan juices from time to time during roasting.

7

Transfer the roasts to a cutting board and cover loosely with foil. Let rest for 20 minutes. Carve the roasts into chops and arrange on a platter. Drizzle with the reserved balsamic sauce and serve.

For the Mushrooms:
8

Heat the Colavita Olive Oil in a cast-iron skillet over medium heat.

9

Add the garlic cloves and allow them to soften, stirring frequently, about 5 minutes.

10

Add the hot pepper and the mushrooms. Season with salt and pepper. Add the sage and rosemary and sauté until wilted - about 10 minutes.

11

During the last few minutes add the Colavita Tartufolio. Remove from the heat.

Meanwhile, Prepare the Polenta:
12

Bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta.

13

Turn the heat down to medium low and continue to stir until the mixture thickens.

14

Once the mixture has come together and the cornmeal is thoroughly combined, reduce the heat to low and cover. Cook until the polenta is creamy and resembles the consistency of oatmeal, stirring occasionally, for about 10 minutes.

15

If at any time the polenta looks too dry, add in some extra chicken stock ¼ cup at a time.

16

Stir in the cheeses, salt and pepper, and one more tbsp of Colavita Olive Oil. Taste and add more seasoning or cheese if desired.

17

To serve, scoop the polenta alongside the pork loin. Top with the sautéed mushrooms and serve immediately.

Ingredients

For the Pork:
 2 5-bone pork loin roasts, chine bones removed (about 4 pounds each)
 1 cup Colavita Aged Balsamic Vinegar
 1 shallot, coarsely chopped
 6 sage leaves
 2 cups Rachael Ray All-Natural Chicken Stock
 1 cup molasses
 2 tbsp powdered mustard
 ¼ tsp crushed red pepper
 kosher salt
 2 garlic cloves, thinly sliced
 2 rosemary sprigs, broken into 2-inch pieces
For the Polenta:
 4 cups Rachael Ray Low Sodium All-Natural Chicken Stock
 ¾ cup Colavita Polenta
 2 tbsp Colavita Olive Oil
  cup mascarpone cheese
 4 oz pecorino romano cheese, grated
 ¼ tsp salt
 ¼ tsp freshly ground black pepper
For the Mushrooms:
 4 tbsp Colavita Extra Virgin Olive Oil
 1 oz mixed mushrooms, very large ones halved
 4 garlic cloves, crushed
 1 tbsp Colavita Tartufolio (truffle oil)
 6 sage leaves, chopped
 1 tbsp finely chopped rosemary
 salt and pepper

Directions

For the Pork:
1

In a medium saucepan, combine the balsamic vinegar with the shallot and boil over moderately high heat until reduced to 1/3 cup, about 10 minutes. Transfer the mixture to a heatproof cup. Add the stock to the saucepan and boil over moderately high heat until reduced to 1 cup, about 10 minutes.

2

Transfer 1/4 cup of the sauce to a small bowl and reserve. Return the rest to the saucepan and stir in the molasses, mustard and crushed red pepper; let the glaze cool.

3

Place the pork roasts on a large rimmed baking sheet and season generously with salt. Coat the roasts with the glaze and let stand for 30 minutes, brushing occasionally (the glaze will slide off the meat).

4

Preheat the oven to 300°F.

5

Set a rack in a large roasting pan. Transfer the roasts to the rack, allowing the glaze to drip back onto the sheet. Top the roasts with the sage leaves, garlic and rosemary; season with salt. Add 1/2 inch of water to the roasting pan and roast the pork for about 2 1/2 hours, until it is richly glazed and an instant-read thermometer inserted in the thickest part of the roasts registers 145°F.

6

Add water to the pan as it dries out and baste the meat with the pan juices from time to time during roasting.

7

Transfer the roasts to a cutting board and cover loosely with foil. Let rest for 20 minutes. Carve the roasts into chops and arrange on a platter. Drizzle with the reserved balsamic sauce and serve.

For the Mushrooms:
8

Heat the Colavita Olive Oil in a cast-iron skillet over medium heat.

9

Add the garlic cloves and allow them to soften, stirring frequently, about 5 minutes.

10

Add the hot pepper and the mushrooms. Season with salt and pepper. Add the sage and rosemary and sauté until wilted - about 10 minutes.

11

During the last few minutes add the Colavita Tartufolio. Remove from the heat.

Meanwhile, Prepare the Polenta:
12

Bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta.

13

Turn the heat down to medium low and continue to stir until the mixture thickens.

14

Once the mixture has come together and the cornmeal is thoroughly combined, reduce the heat to low and cover. Cook until the polenta is creamy and resembles the consistency of oatmeal, stirring occasionally, for about 10 minutes.

15

If at any time the polenta looks too dry, add in some extra chicken stock ¼ cup at a time.

16

Stir in the cheeses, salt and pepper, and one more tbsp of Colavita Olive Oil. Taste and add more seasoning or cheese if desired.

17

To serve, scoop the polenta alongside the pork loin. Top with the sautéed mushrooms and serve immediately.

Rack of Pork with Mascarpone Mushroom Polenta

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