Name: HERB-CRUSTED RACK OF PORK WITH ROASTED TOMATOES AND BLACK OLIVES
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 4-rib rack of pork (approximately 1 kg – 2 lbs.); 3 tbsp olive oil; Salt and pepper; Herb crust; 2 tbsp Dijon mustard; 2 tbsp mayonnaise; 1/4 cup breadcrumbs; 1/4 cup grated Parmesan; 3 tbsp parsley, finely chopped; 2 tbsp chives, finely chopped; Salt and pepper; Roasted tomatoes and black olives; 2 tbsp olive oil; 1 large onion, cut into 8 pieces; 4 to 6 Italian tomatoes, cut in half; 4 thyme sprigs, leaves removed from stem; 1/4 cup black olives, pitted and roughly chopped; 1 ½ cups water; Salt and pepper

Level: very easy

Prep Time: 30 mins

Total Time: 1 h

Serves: 6-8

Ingredients

1 4-rib: rack of pork (approximately 1 kg – 2 lbs.)

3 tbsp: olive oil

: Salt and pepper

: Herb crust

2 tbsp: Dijon mustard

2 tbsp: mayonnaise

1/4 cup: breadcrumbs

1/4 cup: grated Parmesan

3 tbsp: parsley, finely chopped

2 tbsp: chives, finely chopped

: Salt and pepper

: Roasted tomatoes and black olives

2 tbsp: olive oil

1: large onion, cut into 8 pieces

4 to 6: Italian tomatoes, cut in half

4: thyme sprigs, leaves removed from stem

1/4 cup: black olives, pitted and roughly chopped

1 ½ cups: water

: Salt and pepper

Directions

Step 1: Preheat oven to 200°C (400°F).

Step 2: Season the rack of pork with salt and pepper. In an oven-safe pan, heat the oil and sear the meat on all sides. Remove the meat from the pan and set aside on a plate. In the same pan, remove excess oil if need be, then sauté the onions and tomatoes over medium-high heat, for approximately 5 minutes. Add the remaining ingredients and remove pan from heat.

Step 3: In a bowl, combine the mustard and mayonnaise. Coat the meat with this mixture. Stir together the remaining herb crust ingredients and spread evenly over the meat. Place the meat back in the pan and cook in the oven for approximately 1 hour, or until thermometer inserted in the centre reads 57°C (135°F). Cover with aluminum foil during cooking to prevent the crust from blackening. Remove from the oven, cover, and let rest 15 minutes.