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Peppered rack of pork
Servings
6 - 8
Ingredients
125 ml (1/2 cup) Dijon-style mustard
2 cloves garlic, crushed
6 to 8 pork back ribs
65 ml (1/4 cup) coarsely ground black pepper, or black pepper seasoning blend
2 cloves garlic, crushed
6 to 8 pork back ribs
65 ml (1/4 cup) coarsely ground black pepper, or black pepper seasoning blend
- Heat oven to 190°C (375°F).
- In small bowl stir together mustard and garlic.
- With a brush or your fingers apply the mustard over outer surface of pork.
- Sprinkle the pepper evenly over the mustard layer.
- Place rack in shallow roasting pan and roast for about an hour, until internal temperature, measured with a meat thermometer, reads 70-75°C (150-155°F).
- Remove from oven, let rest 10 minutes before slicing between ribs to serve.
Nutrient analysis per serving: 267.5 calories, 33.7 g protein, 5.3 g carbohydrates, 12.4 g fat, 4.0 g saturated fat, 91 mg cholesterol, 583 mg sodium, 42% calories from fat, 8% calories from carbohydrates
