Rack of Pork with Vegetables

6hr 15m
Preparation/cooking time: ca. 40m + Marinate: ca. 240m + Roast in the oven: ca. 95m

For 4 people

Nutritional Information

Contains 510 Kcal


  • 0.5 tbsp. mustard
  • 2 tbsp. white wine vinegar
  • 1 tbsp. liquid honey
  • 3 tbsp. peanut oil
  • 2 tbsp. fresh rosemary needles, finely chopped
  • 2 tbsp. sage, finely chopped
  • a little pepper
  • 1 clove of garlic, cut into thin slices
  • 4 pork chops whole (approx. 1.1 kg), ordered in advance from butcher
  • 200 g small onions
  • 500 g cherry tomatoes
  • 1.5 tsp. salt
  • 0.5 dl white wine
  • 1 dl water

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  • Combine the mustard and the remaining ingredients with a little pepper and mix well. Cover and set aside half the mixture. Mix the garlic with the remainder of the marinade. Coat the pork with the mixture, cover and leave to marinate in the fridge for approx. 4 hrs. Remove the meat from the fridge approx. 1 hour before cooking.
  • Peel the onions and prick them several times with a sharp knife. Mix the onions and tomatoes into the reserved marinade, season with salt.
  • Bake: Heat an oven tray in the lower half of an oven preheated to 220°C. Scrape the marinade off the meat, salt the meat. Place the meat, fatty side down, on the hot oven tray and book for approx. 10 mins. each side. Reduce heat to 180°C and cook for approx. 15 mins. Mix the wine and water. Pour in half, add the onions, continue cooking for approx. 30 mins. Pour in the remaining liquid, add the tomatoes, finish cooking for approx. 30 mins. Remove the meat, cover and leave to stand for approx. 10 mins. Pour the wine over the vegetables on the oven tray and heat through in the switched-off oven.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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