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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. - News Canada
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