Panko and Dijon Crusted Rack of Pork

May 9, 2010 / By Foodland

Panko and Dijon Crusted Rack of Pork

Pork with a tasty twist
Course Dinner, Main Course
Cuisine Pork
Servings 8 Servings


  • 8-bone rack of pork with the chine bone removed or boneless loin of pork, 1/3 lb. per person
  • 0.25 cup peanut or canola oil
  • salt and black pepper, as needed
  • Dijon Rub
  • 1 cup dijon mustard
  • 0.25 cup dry white wine
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Panko Crust
  • Panko Crust
  • 0.5 cup extra virgin olive oil
  • 0.25 cup herbs (fresh parsley, thyme, rosemary, chives), chopped


Dijon Rub
  1. Combine all the ingredients and reserve.
Panko Crust
  1. Combine all the ingredients and reserve.
Pork Rack
  1. Preheat oven to 350°.
  2. Season the rack of pork with salt and pepper.
  3. Heat a large skillet with peanut or canola oil.
  4. When the oil is hot (just about to smoke) carefully lay the flesh side of the rack into the pan.
  5. Let it sear until golden brown.
  6. Continue to turn the rack of pork until all sides are brown.
  7. Remove from pan and allow to cool.
  8. Discard the oil.
  9. The pan will not be needed anymore.
  10. Once the rack of pork has cooled, generously slather the flesh with the Dijon rub.
  11. This will serve as the "glue" to hold the panko.
  12. Take the panko mixture and lay it in a shallow pan that will fit the rack.
  13. Pick up the rack and dredge it into the panko.
  14. Really press the panko into the flesh and make sure you have a solid, even layer of the panko on the pork.
  15. Place the rack of pork on a lightly greased roasting pan, with the bone side down on the pan.
  16. Place in the oven and roast for about 1 1/2-2 hours or until the roast is 150° when you read with a meat thermometer.
  17. The panko should be an even golden brown.
  18. Allow to rest for 15 minutes, then carve.
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