Rack of Pork with an Herb-Mustard Crust

Rack of Pork with an Herb-Mustard Crust
Photo by Scott Phillips


  • 2 Tbs. vegetable oil
  • ¾ cup packed fresh coarse breadcrumbs (about 2 oz.)
  • 1 tsp. ground paprika
  • 3 Tbs. unsalted butter
  • 2 shallots, chopped (about ½ cup)
  • 1 tsp. ground cumin
  • ¼ cup chopped fresh flat-leaf parsley
  • + 6 more ingredients
    • 2 to 3 Tbs. Dijon-honey mustard
    • 1 cup medium-dry white wine
    • 1-½ cups homemade or low-salt chicken broth
    • One 6-rib bone-in pork loin (about 4 lb.)
    • 2 to 3 cloves garlic, minced
    • Kosher salt and freshly ground black pepper

Heat the oven to 425°F. Trim any excess fat from the pork but leave on an even layer of fat to moisten the meat during cooking. Sprinkle the pork with salt and pepper. Heat the oil in a small flameproof roasting pan or a large ovenproof skillet over medium-high heat and brown the fat-covered surf...

View full recipe at Fine Cooking


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