Jean-François Plante's recipe

Preparation: 15 min • Cooking time: 45 to 50 min • Servings: 4

Ingredients: 

1 tbsp. butter

1 tbsp. oil

1 rack of pork of around 4 ribs

1 kg (2¼ Ibs)

Mustard, garlic and maple compound butter

60 g (½ cup) softened butter

(butter must be very soft

and spreadable)

2 tbsp. mustard powder

2 cloves of garlic, minced

or pressed

2 tbsp. maple syrup

Salt and freshly ground pepper 

Spice and herb breadcrumbs

6 tbsp. panko breadcrumbs

1 tbsp. steak spice

1 tbsp. herbs of Provence

Instructions:  1. Preheat oven to 200°C (400°F).

2. In a large oven-proof skillet over medium-high heat, melt the butter in the oil and sear the rack of pork on all sides for 5 to 7 minutes. Let rest 15 minutes at room temperature.

3. In a small bowl, mix the softened butter, mustard and garlic. Add the maple syrup and stir to combine. Season with salt and pepper. Set aside.

4. In a bowl, combine the breadcrumbs with the spices and herbs. Set aside.

5.Generously brush the rack of pork with the mustard, garlic and maple compound butter. Sprinkle the spice and herb breadcrumbs over the rack, pressing them with your hands so that they stick to it.

6. Put the rack back in the skillet, ribs up, and bake for 40 to 45 minutes.

7. Remove the rack of pork from the oven. Loosely cover with aluminum foil and let stand for 7 to 10 minutes to allow the meat to continue cooking and for the juices to be reabsorbed. Serve immediately.