Serves 5-6聽 – preparation time: 10 minutes the day before – 鈥╟ooking time: 2 hours
Cut the cloves of garlic lengthwise into small sticks. Make cuts into the meat with the tip of the knife and stuff the garlic into the holes.聽 Mix the honey, mustard, and finely chopped rosemary. Coat the entire rack of pork with a pastry brush. Add salt and pepper, then cover with cling film.聽 Refrigerate until the next day.
Preheat the oven to 180掳C (thermostat 6) Peel the onion and carrots, then cut into thin slices.聽聽 Cook the butter and oil at medium heat in an earthenware dish that can go into the oven.聽聽 Fry the meat on all sides.聽 Add the thinly sliced vegetables, bouquet garni, and 20 cl water. Bake in the earthenware dish without a lid for 1 1/2 hours, turning the meat over every 20 minutes.
Take the meat out of the oven and keep it warm.聽 Deglaze the dish with 25 cl water, and reduce for 10 minutes. Cut the meat and serve with browned small potatoes.