For this edition of Dad’s Kitchen, my dad made Mustard-Pepper-Crusted Pork Rack with Rosemary Potatoes. My dad got the recipe from one of those free cookbooks Costco hands out every Christmas. I’m actually not a huge pork fan, but this rack is bomb. You MUST try it. If you cook it just right, you will have a pork so tender and juicy, your knife will cut through like butter.
Check out the recipe after the jump.
1/4 cup country-style Dijon mustard
1 1/2 teaspoons dried thyme
1 teaspoon cracked black pepper
1 7-rip pork rack (4-5 lbs)
- Preheat oven to 325°F
- Combine mustard, thyme and pepper; spread evenly over pork roast.
- Place roast in a shallow roasting pan. Insert an ovenproof meat thermometer so the tip is centered in the thickest part, not resting in fat. Do not add water or cover.
- Roast for 2-2 1/4 hours, or until the thermometer registers 155°F, for medium. Remove from the oven and let stand for 15 minutes (temperature will rise to 160°F). Makes 8-10 servings.