MUSTARD & HERB-CRUSTED ROAST PORK

Makes 6 to 8 servings

The herb-mustard crust on the pork seals in the juices and guarantees a juicy roast. That is if you don’t overcook it. Pale pink is fine in pork. Today’s farming methods have virtually eradicated the threat of trichinosis.

Mustard packs a whole lot of flavor without a lot of fat. Dijon mustard is made from the husked, black seeds blended with wine, salt, and spices. It is pale yellow and varies from mild to very hot. Coarse-grain mustard is also known as whole-grain or country-style. In a country known for great food and wine, the Burgundy region of France has a great culinary history. Dijon, France, was home to the powerful dukes of Burgundy. The dukes were as rich and powerful as the French kings and demanded the very best food for their guests and the very best wine to complement it. Lots of money, lots of wine . . . and lots of mustard.

6 tablespoons whole-grain Dijon mustard

6 garlic cloves, finely chopped

4 bay leaves, finely crushed

3 tablespoons olive oil

3 tablespoons balsamic vinegar

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

1 (2½ pound) boneless pork rib roast

Coarse salt and freshly ground black pepper

• Preheat the oven to 375°F. In a small bowl combine the mustard, garlic, bay leaves, olive oil, vinegar, rosemary, and sage.

• Pat the pork dry with paper towels. Season liberally with the salt and pepper. Spread the mustard mixture all over pork. (You can marinate the pork in a sealable plastic container in the refrigerator overnight for even greater mustard flavor.)

• Place the pork on a rack set in a roasting pan. Transfer to the oven and roast the pork until a thermometer inserted into center registers 150°F, about 1 hour. Remove from the oven and let stand 10 minutes before slicing. As it rests, the juices will redistribute and the temperature will continue to rise, about 5 degrees. Serve immediately.

DROPPIN’ KNOWLEDGE

It is not recommended to thaw foods at room temperature. This causes bacteria to multiply more rapidly. The best method of thawing is in the refrigerator for 24 to 48 hours or to completely submerge the food in 70°F water.