- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 1 h
- Serves
- 6-8
Ingredients
- 1 4-rib
- rack of pork (approximately 1 kg – 2 lbs.)
- 3 tbsp
- olive oil
- Salt and pepper
- Herb crust
- 2 tbsp
- Dijon mustard
- 2 tbsp
- mayonnaise
- 1/4 cup
- breadcrumbs
- 1/4 cup
- grated Parmesan
- 3 tbsp
- parsley, finely chopped
- 2 tbsp
- chives, finely chopped
- Salt and pepper
- Roasted tomatoes and black olives
- 2 tbsp
- olive oil
- 1
- large onion, cut into 8 pieces
- 4 to 6
- Italian tomatoes, cut in half
- 4
- thyme sprigs, leaves removed from stem
- 1/4 cup
- black olives, pitted and roughly chopped
- 1 ½ cups
- water
- Salt and pepper
Directions
- Step 1
- Preheat oven to 200°C (400°F).
- Step 2
- Season the rack of pork with salt and pepper. In an oven-safe pan, heat the oil and sear the meat on all sides. Remove the meat from the pan and set aside on a plate. In the same pan, remove excess oil if need be, then sauté the onions and tomatoes over medium-high heat, for approximately 5 minutes. Add the remaining ingredients and remove pan from heat.
- Step 3
- In a bowl, combine the mustard and mayonnaise. Coat the meat with this mixture. Stir together the remaining herb crust ingredients and spread evenly over the meat. Place the meat back in the pan and cook in the oven for approximately 1 hour, or until thermometer inserted in the centre reads 57°C (135°F). Cover with aluminum foil during cooking to prevent the crust from blackening. Remove from the oven, cover, and let rest 15 minutes.
- Step 4
- Slice and top with the roasted tomatoes. Serve with creamy polenta or mashed potatoes, and spinach or rapini sautéed in butter.
