Panko and Dijon Crusted Rack of Pork
Panko and Dijon Crusted Rack of Pork
Pork with a tasty twist
Ingredients
- 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
Instructions
Dijon Rub
- Combine all the ingredients and reserve.
- Combine all the ingredients and reserve.
- Preheat oven to 350°.
- Season the rack of pork with salt and pepper.
- Heat a large skillet with peanut or canola oil.
- When the oil is hot (just about to smoke) carefully lay the flesh side of the rack into the pan.
- Let it sear until golden brown.
- Continue to turn the rack of pork until all sides are brown.
- Remove from pan and allow to cool.
- Discard the oil.
- The pan will not be needed anymore.
- Once the rack of pork has cooled, generously slather the flesh with the Dijon rub.
- This will serve as the "glue" to hold the panko.
- Take the panko mixture and lay it in a shallow pan that will fit the rack.
- Pick up the rack and dredge it into the panko.
- Really press the panko into the flesh and make sure you have a solid, even layer of the panko on the pork.
- Place the rack of pork on a lightly greased roasting pan, with the bone side down on the pan.
- 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.
- The panko should be an even golden brown.
- Allow to rest for 15 minutes, then carve.
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