Roasted Rack Of Pork
- ¼ cup Dijon mustard
- 6 sprigs rosemary leaves, chopped
- 2 Tbsp fennel seed
- 1 pork rack (8 chops), with the bones frenched
- 1 Tbsp vegetable oil
- Coarse salt and freshly ground black pepper, to taste
- Several long rosemary sprigs, for garnish
One day before roasting, combine marinade ingredients; spread on the pork. Cover with plastic wrap; refrigerate overnight.
Preheat oven to 400°F. Remove pork from the refrigerator 30 minutes before roasting. Scrape off the marinade with a rubber spatula and reserve. Heat the oil in a large, shallow roasting pan in the oven.
Once the pan is heated, season the pork on both sides with salt and pepper, then place in the pan. Brown each side of the pork for about 7 minutes.
Lower the oven to 250°F and continue to roast the pork (curved-side up) until the temperature on an instant-read thermometer is 140°F for medium and 150°F for well-done meat, about 1 hour and 15 minutes, brushing the reserved marinade over the pork during the last 5 minutes to form a light crust. Let rest 10 to 15 minutes before carving. Garnish with the sprigs of rosemary.
Serves 8. Per serving: 190 calories, 1g carbohydrate, 23g protein, 9g fat, 65mg cholesterol.
About the Author
Dash Classics: Chicken & Pork