Roast
Rack of Pork with Grain mustard sauce
(NC)—An economical and spectacular alternative
to racks of lamb or veal. Ask your butcher to
leave the rib bones a decent length for an
arresting presentation. This cut has the optimum
combination of taste, texture and fat content.
Serves 6 to 8
Ingredients
1 tbsp coarse black pepper 15 mL
1 tbsp chopped rosemary 15 mL
1 tbsp Dijon mustard 15 mL
3 garlic cloves
1 rack of pork
1 tbsp olive oil 15 mL
sea salt
1 cup white wine 250 mL
1 cup veal stock 250 mL
1 cup 35% cream 250 mL
2 tbsp grain mustard 30 mL
• Pre-heat oven to 325ºF (160ºC).
• Combine pepper, rosemary and mustard to make a
paste.
• Cut garlic into slivers, and, using a sharp
knife to make incisions, insert into pork at
even intervals.
• In a large oven-proof skillet or heavy
roasting pan, brown pork in olive oil. Spread
rosemary paste over fat side of rack and
sprinkle with sea salt.
• Roast for about 90 minutes, or until internal
temperature reaches 150ºF (65ºC) on a meat
thermometer. Remove and allow to rest for at
least 10 minutes.
• Pour white wine and veal stock into pan,
stirring well with a wooden spoon to incorporate
all the brown bits. Bring to a boil and reduce
sauce to about one cup.
• Reduce heat and whisk in cream and mustard.
Continue cooking until thickened slightly.
• Slice meat between bones and pour sauce over.
Visit www.porkpeople.com for more recipe ideas.
