Ingredients

The following ingredients have 8 Servings
  • 1 7-8 bone center cut rack of pork (the weight on this roast will vary. Using a meat thermometer will ensure its cooked properly.)
  • 1/4 cup dijon mustard, stone ground mustard or olive oil
  • 1/4 cup sea salt & black pepper (I used Montreal Steak Seasoning)
  • 2 carrots -rough cut
  • 1 small onion-rough cut and include skins
  • 2 stalks of celery- rough cut
  • 6 cloves garlic peeled
  • 2 teaspoons mustard seeds
  • 2 teaspoons coriander seeds
  • 1 tablespoon dill seeds
  • 1 tablespoon granulated onion
  • 1 tablespoon red pepper flakes
  • 1 tablespoon granulated garlic
  • 1 tablespoon coarse sea salt
  • 1 tablespoon paprika
  • 2 tablespoons black peppercorns

Instruction

  • preheat oven to 450 degrees
  • In a roasting pan add your rough cut vegetables and garlic
  • rinse the rack of pork well and pat dry
  • place rack fat side up, on top of cut veggies
  • apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast
  • sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.**Add one cup of water to the bottom of the pan before roasting.
  • place pan in preheated 450 degrees F oven for 15 minutes.
  • after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ - 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.
  • Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
  • While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.
  • Strain out all of the vegetable pieces and any residue
  • Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!