Oven Roasted Rack of Pork
1 (7-8 bone-in) center cut rack of pork
¼ cup Dijon mustard
1 pkg. Cremer’s “Rub me Tender” seasoning
2 carrots, rough cut
1 onion, rough cut and include skins
2 stalks celery, rough cut
3 cloves garlic, peeled
1 cup water
Preheat oven to 450-degrees F. In a large roasting pan, add your rough cut vegetables and garlic.
Rinse the rack of pork well and dry with paper towels. Place rack of pork fat side up, on top of cut veggies.
Coat the top of the rack of pork with mustard, rubbing it into the top of the roast. Sprinkle the entire pork with Cremer’s “Rub me Tender” seasoning. Add 1 cup of water to the bottom of the roasting pan. Place the pan in preheated oven for 15 minutes. Reduce oven temperature to 325-degrees F and continue to roast for 1 ½-2 hours, or until internal temperature has reached 140-degrees for medium-rare, 145-degrees for medium. Remove rack from the oven and place on a cutting board. Allow to rest for 10-20 minutes before slicing.
While roast is resting, make a pan gravy by adding 2 cups water to the roasting pan and place on the stovetop on medium heat, and, with a wooden spoon, loosen all the baked-in meat scraps from the pan, making your pan gravy. Strain out all of the vegetable pieces and any residue.
Cut the rack along the bones, making even portions of the pork, serve with your pan gravy.