Herb Crusted Pork Rack Roast
1/4 cup Dijon Mustard
1 tbsp Orange Juice
1 tsp Orange Zest, grated
1.5-2kg Pork Rack Roast
1.5 tsp Fresh Rosemary, chopped
1 tsp Fresh Sage, chopped
1 clove Garlic, minced
Salt & Pepper, to taste
Step One - Preheat oven to 220C. Cover the piece of pork with a light layer of olive oil. In a small bowl, whisk together the mustard, orange juice and zest. Spread over the surface of the pork rack and place the pork into a baking tray. Roast the pork on the middle rack of the oven for 30 minutes.
Step Two - In a small bowl, combine the rosemary, sage, garlic, salt and pepper. Remove the pork from the oven and pat the herb mixture onto the top and sides of the piece of meat. Reduce temperature of the oven to 180c. Continue to roast until the meat juices run clear (approx 45 minutes longer).
Step Three - Remove the pork from the oven and allow to rest 15 minutes before serving. Slice and serve warm or at room temperature.
Serve alongside Jamie Oliver style twice cooked baked potatoes and steamed greens.