Crusted Rack of Pork

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Use an herbaceous, robust EVOO here. Instead of it getting lost among all flavors, this flavor will increase its depth as they work together. This recipe can be served with Roasted beet salad with Cinnamon Pear Balsamic and Goat cheese Crumble or haricots verts. Serves 4


  • 1 (3-4 lb) pork loin with ribs in
  • Sea salt and ground black pepper
  • 2 tbsp Dijon mustard
  • 1 large Spanish onion
  • 4 garlic cloves, crushed
  • 4 tbsp robust EVOO, divided
  • 1/4 cup brown sugar, packed
  • 1 cup dried bread crumbs or Panko
  • 2 tsp grated lemon zest
  • 2 tsp fresh thyme or 3/4 tsp dried thyme
  • 1/2 tsp ground allspice
  • For lighter dish, use Blood Orange fused olive oil in place of the extra virgin; for something more herbaceous, try Roemary, Tuscan Herb, Milanese Gremolata, or Herbs de Provence infused olive oil. For a spicy version, use Harissa infused olive oil, or try Chipotle for a welcome smoky addition.

Recommended Varietals

  • Coratina, Frantoio, Manzanillo, Picual


  • Wash the pork and pat dry. Lightly season with salt and pepper and coat with the Dijon.
  • Preheat the oven to 400 degrees F.
  • In a nonstick frying pan, saute the onion and garlic in 2 Tbsp of the olive oil until almost tender, about 5 minutes. Sprinkle with the sugar and let it caramelize, about 2 additional minutes, stirring constantly. Toss in the bread crumbs, lemon zest, thyme, and allspice, and lightly toast, stirring to combine. Mix in the remaining 2 Tbsp olive oil so that everything is evenly coated and moist.
  • Press the bread crumb mixture into all sides of the pork, place it in a roasting pan, cover with aluminum foil, and bake for 25 minutes. Turn down the heat to 350 degrees F, uncover the pork, and bake for an additional 20 minutes until its internal temperature is 140 degrees F. Remove from the oven, cover loosely with foil again, and let stand for 10 minutes before carving.
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