ROAST PORK WITH A HERB-MUSTARD CRUST
Rack of pork – the loin including the rib bones – makes an excellent party roast when topped with a savory breadcrumb mixture that cooks to be brown and crisp. The topping sticks to the meat surface, thanks to a brushing of mustard, which can be mild or hot, according to your taste. Dijon, or any French mustard is perfect for cooking as the flavor is so complex. Take your pick of mustard from Dijon, which is a clean, sharp taste, or smooth and mild Bordeaux mustard, or mustard from Meaux, dark and rougher in texture as it includes seeds. The pork is just as delicious served cold as it is hot.
Serves 6-8
About 1.5 kg/3-4 lb pork loin, with rib bones
Salt and pepper
2 tablespoons vegetable oil
For the topping
45 g/3 tablespoons butter
2-3 garlic cloves, chopped
2 shallots, chopped
1 teaspoon ground cumin
1 teaspoon ground paprika
5-6 tablespoons chopped parsley
100 g/¾ cup dry browned breadcrumbs
3 tablespoons Dijon mustard
For the gravy
250 ml/1 cup medium dry white wine
375 ml/1½ cups veal or chicken stock
1. Heat the oven to 400°F/200°C. Trim any excess fat from the pork. If necessary, scrape the rib bones clean. Sprinkle the meat with salt and pepper. Heat the oil in a roasting pan and brown the fat-covered surface of the pork over medium heat, taking 5-7 minutes. Set the roast ribs-down and roast it in the oven, basting occasionally, 30 minutes.
2. Meanwhile, make the topping: Melt the butter and sauté the garlic and shallots until soft and fragrant, 2-3 minutes. Stir in the cumin and paprika and continue cooking 1 minute. Take from the heat and stir in the parsley and breadcrumbs.
3. After 30 minutes’ cooking, brush the surface of the pork with the mustard and spread it with the topping, pressing so it forms a crust. Turn down the oven heat to 375°F/190°C. Continue roasting the meat without basting for another 30-40 minutes, until a skewer inserted in the centre of the meat is hot to the touch when withdrawn. A meat thermometer should register 165°F/75°C. Transfer the meat to a platter and cover it loosely with foil.
4. For the gravy: Add the wine to the roasting pan and simmer, stirring to dissolve pan juices, until reduced almost to glaze. Add the stock and simmer until well flavored, 2 minutes or longer if necessary. Strain the gravy into a small pan, reheat it and taste it for seasoning. For serving, carve the pork at the table, cutting vertically down between the rib bones to form chops. Serve the gravy separately.