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(NC)'An economical and spectacular alternative to racks of lamb or veal. Ask your butcher to leave the rib bones a decent length for an arresting presentation. This cut has the optimum combination of taste, texture and fat content.

Serves 6 to 8

Ingredients

1 tbsp coarse black pepper 15 mL

1 tbsp chopped rosemary 15 mL

1 tbsp Dijon mustard 15 mL

3 garlic cloves

1 rack of pork

1 tbsp olive oil 15 mL

sea salt

1 cup white wine 250 mL

1 cup veal stock 250 mL

1 cup 35% cream 250 mL

2 tbsp grain mustard 30 mL

' Pre-heat oven to 325'F (160'C).

' Combine pepper, rosemary and mustard to make a paste.

' Cut garlic into slivers, and, using a sharp knife to make incisions, insert into pork at even intervals.

' In a large oven-proof skillet or heavy roasting pan, brown pork in olive oil. Spread rosemary paste over fat side of rack and sprinkle with sea salt.

' Roast for about 90 minutes, or until internal temperature reaches 150'F (65'C) on a meat thermometer. Remove and allow to rest for at least 10 minutes.

' Pour white wine and veal stock into pan, stirring well with a wooden spoon to incorporate all the brown bits. Bring to a boil and reduce sauce to about one cup.

' Reduce heat and whisk in cream and mustard. Continue cooking until thickened slightly.

' Slice meat between bones and pour sauce over.

Visit www.porkpeople.com for more recipe ideas.

- News Canada