(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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