Rack of Pork with an Herb-Mustard Crust

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


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

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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