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Herb and Dijon Mustard Crusted Rack of Pork
Ingredients:
Method: Preheat oven to 350 degrees. Combine breadcrumbs, fresh herbs, cracked black pepper, and set aside. Season rack of pork with salt and pepper and sear in a very hot cast iron skillet with a small amount of olive oil. Remove from the pan once the roast has been browned on all sides. For presentation purposes be careful not to burn or brown the bones (it may be necessary to wrap the bones with foil to ensure they stay bright white). To crust, stand the roast bones pointing up and "paint" a thick layer of mustard onto the roast. Press as much of the seasoned breadcrumb mixture you can get to stay on the roast and place in a roasting pan on a bed of roughly chopped carrot, celery, and onion. Cook roast in 350-degree oven to an internal temperature of 170-175 degrees. Remove the roast from the roasting pan, cover loosely with foil and rest for 5-10 minutes. While the roast is resting and the pan is still hot add the stock to the roasting pan and scrape up any juices that have stuck to the bottom of the pan. Transfer liquid and vegetables to a saucepot and reduce until thick. Serve the pork over a bed of the roasted vegetable and drizzled with sauce. |
