Roasted Rack of Pork with Mustard & Apricots
Pork with fruit and mustard is one of the greatest culinary combinations. This stunning centerpiece roast is fit for a holiday feast.
Roasted Rack of Pork Loin with Mustard & Apricots
- One whole 8 bone pork rib roast, chine bone off, bones Frenched, about 6 pounds
- 2 tablespoons fresh rosemary, minced
- 2 medium onions, diced
- 3 large carrots, peeled and diced
- 1 full head garlic cloves, cleaned
- 1 tablespoon hazelnut oil
- 1 tablespoon grape seed oil
- 1 1/2 tablespoons butter, melted
- 1 1/2 tablespoons flour
- 2 tablespoons whole grain Dijon mustard
- 1 tablespoon brown mustard
- 1 cup chicken broth
- 1/2 cup white wine
- 1/2 cup apple cider
- 1/2 cup whole dried apricots, chopped
- 1/2 cup dried currants
Preheat the oven to 400 degrees F.
Season pork with salt and pepper and place in a pan fitted with a V-shaped roasting rack.
Scatter the rosemary, carrots, onions, and garlic cloves under the pork. Drizzle pork and vegetables with the grape seed and hazelnut oils.
Roast at 400 degrees for 70 to 80 minutes, or until internal temperature is 145 degrees. Let pork rest and place roasting pan on a stovetop burner set to medium. Pour off any accumulated fat, leaving drippings and vegetables behind.
Deglaze pan with the wine, stock, dried fruit and cider. Reduce by a third.
In a small bowl, whisk together butter, flour and mustards. Skim the pan sauce again, if needed, and whisk in the mustard mix.
Simmer until thickened, season and serve with the pork.
Photographs by Madeleine Hill.