1 tbsp (15 ml) whole-grain mustard

1 tbsp (15 ml) honey

1 clove garlic, chopped

1 rack of pork (6 bones), about 4 lb (1.8 kg)

1 tbsp (15 ml) olive oil

Salt and pepper

With the rack in the middle position, preheat the oven to 400°F (200°C).

In a bowl, combine the mustard, honey and garlic. Set aside.

Season the meat with salt and pepper. In a large ovenproof skillet over medium-high heat, brown the meat in the oil. Brush with the mustard mixture and place in the skillet with the bone side down.

Roast for about 55 minutes or until a thermometer inserted into the centre of the meat reads 135°F (57°C). Transfer the rack of pork to a serving plate and loosely cover with aluminum foil. Let rest until the temperature reaches 145°F (63°C).

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