Dijon Crusted Guard of Honour – Rack of Pork

Dijon Crusted Guard of Honour - Rack of Pork

In this recipe for Dijon Crusted Guard of Honour – Rack of Pork, the racks are coated in a mustard sauce and interlocked, seemingly to appear as a Guard of Honour.

I was only cooking for 5 people when I made this recipe, but the mustard sauce could easily coat two racks with 5 or 6 chops per rack.

As a nice variation, I included sauerkraut under the criss-crossed racks.  The sauerkraut baked along with the racks and absorbed some of the mustard pork flavour.

My niece uses the same mustard sauce to coat pork tenderloin before barbequing.  A very versatile coating.

Delicious!

Dijon Crusted Guard of Honour – Rack of Pork

Ingredients

  • 2 Racks of pork
  • 1/4 cup Dijon mustard
  • 1/4 cup brown sugar
  • 1 garlic clove (finely chopped or grated)
  • 1 Tsp dried rosemary (crumbled)
  • 1 Tbsp parsley (finely chopped or 1 tsp of dried parsley)

Directions

Line a baking pan large enough to hold the racks of pork with parchment paper. Interlock rack bones in a criss-cross fashion. Stir remaining ingredients together. Spread over the meaty side of the racks. Place the racks in a baking pan, coated-side up. Cover tips of the rib bones with foil. Roast, uncovered, in a 350 °F for 30 minutes per pound or until internal temperature reaches 160 ° F. Pork is cooked when there is just a hint of pink. (Do not overcook)
Remove racks to a cutting board or warmed platter and let stand 5 minutes. Remove foil and slice between the bones to serve.
Dijon Crusted Guard of Honour - Rack of Pork

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