Dijon-crusted rack of pork

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

Ingredients

1 4-pound pork loin rib roast

10 to 12 bacon slices

1 cup fresh breadcrumbs

2 cloves garlic, minced

1⁄4 cup chopped fresh flat-leaf parsley

1⁄4 cup extra virgin olive oil

Coarse salt and freshly ground pepper, to season

1/3 cup Dijon mustard, plus additional for serving

Preheat oven to 350°F. Place bacon on parchment lined baking sheet. Cook 6 to 7 minutes. Drain and pat dry.

In small bowl combine breadcrumbs, garlic, parsley and olive oil; set aside.

Season pork with salt and pepper. Rub mustard over pork and cover with bread crumb mixture. Join two pieces of bacon and wrap between bones. Tie each strip with kitchen twine.

Arrange roast on roasting rack and roast, uncovered, 1 to 11⁄4 hours, or until meat thermometer inserted registers 155°F. Transfer to platter and tent with foil; let stand 10 minutes. Remove twine and slice. Serve with additional mustard. Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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