Dijon-crusted rack of pork
Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski
Ingredients
1 4-pound pork loin rib roast
10 to 12 bacon slices
1 cup fresh breadcrumbs
2 cloves garlic, minced
1⁄4 cup chopped fresh flat-leaf parsley
1⁄4 cup extra virgin olive oil
Coarse salt and freshly ground pepper, to season
1/3 cup Dijon mustard, plus additional for serving
Preheat oven to 350°F. Place bacon on parchment lined baking sheet. Cook 6 to 7 minutes. Drain and pat dry.
In small bowl combine breadcrumbs, garlic, parsley and olive oil; set aside.
Season pork with salt and pepper. Rub mustard over pork and cover with bread crumb mixture. Join two pieces of bacon and wrap between bones. Tie each strip with kitchen twine.
Arrange roast on roasting rack and roast, uncovered, 1 to 11⁄4 hours, or until meat thermometer inserted registers 155°F. Transfer to platter and tent with foil; let stand 10 minutes. Remove twine and slice. Serve with additional mustard. Serves 6.
