Roast Rack of pork with Rosemary

Serves 5-6 – preparation time: 10 minutes the day before –  cooking 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. 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. Refrigerate until the next day.

Preheat the oven to 180°C (thermostat 6) Peel the onion and carrots, then cut into thin slices. Cook the butter and oil at medium heat in an earthenware dish that can go into the oven. Fry the meat on all sides. 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. Deglaze the dish with 25 cl water, and reduce for 10 minutes. Cut the meat and serve with browned small potatoes.

Ingrédients

1 rack of pork (1.6 kg)
4 peeled cloves of garlic, 1 bunch rosemary, 1 bouquet garni, salt, and pepper
4 soupspoons of rillettes de Tours (potted pork)
3 soupspoons liquid honey
1 onion 2 carrots
20 cl water for cooking and + 25 cl water for deglazing
40 grammes butter - 4 soupspoons olive oil