Pork Prime Rib with Bacon-Shallot Bread Pudding and Apricot-Whole Grain Mustard Glaze
Pork Prime Rib with Bacon-Shallot Bread Pudding and Apricot-Whole Grain Mustard Glaze Recipe
About: This elegant dish translates the comforting flavors of classic American cuisine to the heights of sophistication. While its hearty flavors make it well-suited for a winter dinner party, this bright and satisfying dish will still impress dinner guests with the same deeply gratifying aromas all year round.
Cook Tip: The Apricot-Mustard Glaze and Bacon-Shallot Bread Pudding can both be made ahead of time, and reheated to be served with the pork.
Start off by rubbing the pork loin with olive oil and then kosher salt, black pepper, dried thyme, dried oregano, and dried basil. Place on a roasting rack and put into a 375 degree oven for about 30-45 minutes or until it hits an internal temperature of 145 degrees. Let the roast rest for about twenty minutes. Next you want to cut the roast in between each bone so that you produce a “chop”. Have a preheated grill ready to go and place the chops on the grill until you have nice grill marks.
Pork Prime Rib Note:
Chef Todd Nash suggests serving this alongside grilled asparagus.
Bacon-Shallot Bread Pudding
Preheat oven to 350 Degrees. Dice brioche into large cubes and set aside. Next combine the eggs, milk, thyme, and rosemary and set aside. Pre- cook the bacon, shallot, and garlic and set aside to cool. Once the mixture has cooled completely add to the milk & egg mixture. Melt the butter and pour evenly over the bread. Next combine all ingredients and toss well making sure not to break up the bread too much. Transfer mixture into a buttered baking dish. Then place baking dish into a water bath and bake at 350 for about an hour. The bread pudding should look nice and toasted on top and firm to the touch.
Bacon-Shallot Bread Pudding Note:
In place of the brioche, you may use any standard loaf of bread you desire.
Apricot Whole Grain Mustard Glaze
Combine all ingredients in a sauce pan and bring to a boil, stirring often. Reduce heat to low and cook for another five minutes while continuing to stir. Take off of the heat and cool. Reheat whenever you're ready to serve.
7-8 lb. bone-in pork loin (including 8 bones)
1 loaf of brioche bread, cubed
3 3/4 C. apricot preserves
1 Tbsp. olive oil
1.5 pt. whole milk
5 Tbsp. whole grain mustard
1 Tbsp. dried thyme, dried oregano, and dried basil
1 1/4 Tbsp. light soy sauce
1 1/4 Tbsp. balsamic vinegar
1/2 Tbsp. fresh thyme, chopped
1 dash kosher salt, to taste
1/2 Tbsp. fresh rosemary, chopped
1 dash pepper, to taste
12 oz. diced shallots
1 1/4 oz. minced garlic
12 oz. diced bacon
1/3 C. butter, unsalted
1 Tbsp. kosher salt