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very easy
Prep Time
30 mins
Total Time
1 h


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
1/4 cup
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
large onion, cut into 8 pieces
4 to 6
Italian tomatoes, cut in half
thyme sprigs, leaves removed from stem
1/4 cup
black olives, pitted and roughly chopped
1 ½ cups
Salt and pepper


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.