Bacon-wrapped rack of pork with Dijon

Recipe & Food Styling Marisa Curatolo. Photography Cory Aronec.


1 4-pound pork loin rib roast

10 to 12 bacon slices

1 cup fresh breadcrumbs

2 cloves garlic, minced

1/4 cup chopped fresh at leaf parsley

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper, to season

1/3 cup Dijon mustard, plus additional for serving


Preheat oven to 350°F. Place bacon on parchment lined baking sheet. Cook 6 to 7 minutes. Drain and pat dry.

In small bowl combine breadcrumbs, garlic, parsley and olive oil; set aside.

Season pork with salt and pepper. Rub mustard over pork and cover with bread crumb mixture. Join two pieces of bacon and wrap between bones. Tie each strip with kitchen twine.

Arrange roast on roasting rack and roast, uncovered, 1 to 1 1/2 hours, or until meat thermometer inserted registers 155°F. Transfer to platter and tent with foil; let stand 10 minutes. Remove twine and slice. Serve with additional mustard.