Rack of Pork with an Herb-Mustard Crust

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


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

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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