Dijon Crusted Guard of Honour – Rack of Pork
Print recipeIngredients
- 2 Racks of pork
- 1/4 cup Dijon mustard
- 1/4 cup brown sugar
- 1 garlic clove (finely chopped or grated)
- 1 Tsp dried rosemary (crumbled)
- 1 Tbsp parsley (finely chopped or 1 tsp of dried parsley)
Directions
| Line a baking pan large enough to hold the racks of pork with parchment paper. Interlock rack bones in a criss-cross fashion. Stir remaining ingredients together. Spread over the meaty side of the racks. Place the racks in a baking pan, coated-side up. Cover tips of the rib bones with foil. Roast, uncovered, in a 350 °F for 30 minutes per pound or until internal temperature reaches 160 ° F. Pork is cooked when there is just a hint of pink. (Do not overcook) | |
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Remove racks to a cutting board or warmed platter and let stand 5 minutes. Remove foil and slice between the bones to serve.  | |