For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

• Pre-heat oven to 325ºF (160ºC).

• Combine pepper, rosemary and mustard to make a paste.

• Cut garlic into slivers, and, using a sharp knife to make incisions, insert into pork at even intervals.

• In a large oven-proof skillet or heavy roasting pan, brown pork in olive oil. Spread rosemary paste over fat side of rack and sprinkle with sea salt.

• Roast for about 90 minutes, or until internal temperature reaches 150ºF (65ºC) on a meat thermometer. Remove and allow to rest for at least 10 minutes.

• Pour white wine and veal stock into pan, stirring well with a wooden spoon to incorporate all the brown bits. Bring to a boil and reduce sauce to about one cup.

• Reduce heat and whisk in cream and mustard. Continue cooking until thickened slightly.

• Slice meat between bones and pour sauce over.

Visit www.porkpeople.com for more recipe ideas.

- News Canada

About The Author

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