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Prime Pork Rib with Horseradish Sauce




Source of Recipe


Internet


List of Ingredients




2 pounds boneless pork rib end roast
1/2 cup dry white wine
2 tablespoons olive oil
2 tablespoons prepared horseradish
1 tablespoon Dijon style mustard
1 tablespoon honey
3 garlic cloves, crushed
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 tablespoon parsley, minced
1 tablespoon cornstarch
1 tablespoon water

Stir together the wine, oil, horseradish, mustard, honey, garlic, onion powder and pepper. Place roast in a plastic bag; add marinade mixture. Place in bowl and refrigerate 12 to 24 hours, turning occasionally. Remove meat from plastic bag; reserve marinade. Place meat in a 10 x 10 2 1/2 quart microwave safe casserole with lid or an oven cooking bag in a 11 x 17 inch baking dish. Cover dish or tie bag loosely. Microwave on medium, 50% power for 15 minutes. Turn meat over and rotate dish. Microwave on medium low 30% power for 20 to 24 minutes or until meat thermometer registers 150 to 155 internal temperature, giving dish a half turn once during cooking. Remove from oven. Drain juices into a 2 cup measure. In the 2 cup measure, add reserved marinade to the meat juices to make 1 cup total. Stir together the cornstarch and 1 tablespoon water. Add cornstarch mixture and parsley to marinade mixture. Microwave on high for 2 to 2 1/2 minutes or until thickened and bubbly, stirring 2 to 3 times. Slice meat to serve, serve with sauce.


Recipe