Panko and Dijon Crusted Rack of Pork
Pork with a tasty twist
Ingredients
- unit 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
- unit salt and black pepper, as needed
- header Dijon Rub
- 1 cup dijon mustard
- 0.25 cup dry white wine
- 1 teaspoon salt
- 1 teaspoon pepper
- header Panko Crust
- header Panko Crust
- 0.5 cup extra virgin olive oil
- 0.25 cup herbs (fresh parsley, thyme, rosemary, chives), chopped
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