Oven roasted rack of pork with sage and wholegrain mustard
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recette

Oven roasted rack of pork with sage and wholegrain mustard

  • Preparation 20 min
  • Cooking time 1h30
  • For 6 servings

Ingredients

    • 1 rack of pork 6/7 ribs, 4.5 lbs 
    • 6 sage leaves 
    • 4 Tbs wholegrain mustard 
    • 3 Tbs acacia honey 
    • 1 bunch of fresh onions 
    • 1 carrot 
    • 2 cloves of garlic 
    • ¼ c butter 
    • 1 Tbs oil 
    • 2/3 c dry white wine 
    • 1 small bouquet of fresh thyme 
    • Salt and freshly-ground pepper 

• Trim the fat from the rack of pork and expose the tops of the bones. 

• Slice the garlic into sticks and insert them into the rack of pork by making small incisions. 

• In a bowl, mix together the mustard, honey, and crushed sage leaves. 

• Heat the oil and butter in a saucepan over medium heat. Slice the onions lengthwise and cook briefly in the pan. Set aside. 

• Place the rack of pork in the casserole, with the fleshy part facing upward and smear generously with the mixture. Add salt and pepper to taste. 

• Cut the carrot into thin round slices and place them and the onions around the rack. Let simmer for a few minutes. 

• Place the casserole without its cover into a preheated oven at 430°F and bake for 30 minutes. 

• Remove the casserole and add the white wine and fresh thyme. 

• Continue baking for 1 hour, at 390°F, basting frequently. 

• Remove the meat from the casserole and let stand for a few minutes. 

• If enough gravy remains, reduce over low heat until the desired texture has been attained. Otherwise, deglaze with water and reduce. 

HELPFUL TIPS: 

• The rack is the cut of unseparated ribs. 

• The bones provide it with its flavor during baking. 

• A good cut of pork must be firm, lean, and resist finger pressure.