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
