Pork rib roast in mustard and fine herbs crust
- Preparation 45 min
- Refrigeration 2 h
- Cooking 1 h 40 min
- Servings 4 to 6
- Freezing Absolutely
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Herb & Mustard Crusted Pork Rib Roast with Creamy Mushroom Sauce: A Show-Stopping Roast!
If you’re looking for an elegant yet easy-to-make pork rib roast recipe, this herb & mustard crusted pork roast is exactly what you need. With a crispy, flavorful crust, juicy, tender meat, and a rich, creamy mushroom sauce, this dish is perfect for a special occasion, Sunday dinner, or a holiday feast.
Why This Mustard-Crusted Pork Rib Roast Recipe is a Must-Try
The magic of this recipe lies in its bold crust, made with a mix of Dijon mustard and whole grain mustard, giving the pork a deep, tangy flavor. Fresh thyme, rosemary, and garlic bring a fragrant, herbaceous touch, while a splash of white wine enhances the richness. The result? A pork roast that’s moist, flavorful, and packed with texture.
Perfectly Cooked Pork: Juicy & Tender Every Time
Pork rack is a premium cut that deserves a slow, controlled roast to lock in all the juices. The mustard and herb crust seals in the moisture, ensuring every bite is perfectly tender. Using a meat thermometer is key—aim for 140-145°F (60-63°C) for the best texture, then let it rest to maximize juiciness.
The Ultimate Creamy Mushroom Sauce
A great roast needs an incredible sauce, and this one delivers. Sautéed mushrooms, fresh thyme, and a splash of rum create a bold, earthy base, while Dijon and whole grain mustard add tanginess and depth. A bit of creaminess ties it all together, making this sauce the perfect finishing touch for your pork.
What to Serve with This Herb-Crusted Pork Rack?
To make this dish even more impressive, pair it with:
🥔 Creamy mashed potatoes to soak up the sauce.
🥦 Roasted vegetables like carrots, Brussels sprouts, or asparagus.
🍷 A bold red wine or dry white wine to enhance the flavors.
Whether you’re hosting a dinner party, a holiday gathering, or just want a standout meal, this herb & mustard crusted pork rack with creamy mushroom sauce is guaranteed to impress. Get ready for rave reviews! 🔥🍖🍄
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✅ Tips & Tricks for the Perfect Herb & Mustard Crusted Pork rib roast
🔥 How to Keep Your Pork Rack Juicy
- Let the pork rest at room temperature for 30 minutes before cooking—this ensures even roasting.
- Sear the pork before roasting to lock in moisture and create a golden crust.
- Use a meat thermometer and remove the pork from the oven at 140-145°F (60-63°C) for the perfect juicy texture. Let it rest for 10 minutes before slicing.
🧂 Getting the Best Mustard & Herb Crust
- Massage the mustard-herb mixture generously onto the pork to create a thick, flavorful coating.
- For extra crunch, mix in a little panko or Parmesan cheese for a crispier crust.
- Don’t skip the fresh herbs—thyme and rosemary add incredible depth that dried herbs just can’t match.
🍄 How to Make a Rich, Creamy Mushroom Sauce
- Sauté mushrooms until golden brown before adding liquids—this deepens the flavor.
- Use rum or white wine for a rich, slightly sweet contrast to the mustard.
- Thicken the sauce properly by stirring in a cornstarch slurry (cornstarch + water) at the end.
🥡 Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Best way to reheat: Warm in the oven at 300°F (150°C) with a bit of sauce to keep it moist.
- Freezing: Freeze the pork without sauce, then reheat and add fresh sauce for the best texture.
With these tips, your herb & mustard crusted pork rack will be tender, flavorful, and perfectly cooked every time! 🔥🍖🍄
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Ingredients
- 1/4 cup olive oil
- 1/4 cup old mustard
- 1/4 cup Dijon mustard
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons white wine
- 3 garlic cloves, finely chopped
- 2 pork squares of 750g each
- Salt and pepper from the mill
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2x 227g pack white mushrooms, sliced
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons rum
- 3 tablespoons Dijon mustard
- 1 tablespoon old mustard
- 1 1/2 cup milk
- 1 teaspoon cornstarch diluted in 1 tablespoon cold water
- Salt and pepper from the mill
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Preparation
- In a bowl, pour the ingredients for the marinade, season with salt and pepper generously and mix. Place the pork in a large airtight dish and coat well with the mixture. Massage to penetrate the flavours. (Put on Barry White if it inspires you, it helped me). Close the dish and reserve in the fridge for 2 hours.
- Preheat oven to 450 °F. Cover the bottom of a roasting pan with aluminum foil and add the grill.
- Place the pork on the grill and put in the oven. Cook for 15 minutes.
- Reduce the temperature to 400 °F then cover the top of the pork with a piece of aluminum foil. This will prevent the pork from roasting too fast ! Cook for about 1 hour or until the internal temperature reaches 68 °C (155 °F). Remove from oven, cover completely with foil and let stand 10 minutes before cutting and serving !!!
- For the sauce: in a large skillet heated over high heat, melt the butter with the olive oil. Add the mushrooms and thyme, season with salt and pepper and stir. Cook for 8 to 10 minutes, stirring to remove the water from the mushrooms.
- When the water is all evaporated, continue cooking for 5 to 7 minutes, not stirring too often, to brown well.
- Deglaze with rum and with a BBQ lighter, flambé the alcohol, making sure to keep your eyebrows. Reduce dry, stirring.
- Reduce to medium-low heat. Add the mustards, milk, season with salt and pepper and stir. Cook for 2 minutes, stirring.
- Add the cornstarch mixture and continue cooking for 1 minute to thicken the sauce slightly, or longer according to your taste. The sauce can thicken quickly so be careful! You can easily dilute it with a little milk if necessary. Serve the sauce with the pork and along with baked potatoes and a nice fresh salad.
– Use a meat thermometer and remove the pork from the oven at 140-145°F (60-63°C)—it will stay tender and juicy.
– Let the pork rest for 10 minutes before slicing. This allows the juices to redistribute.
– Don’t overcook it! Pork continues to cook slightly after being removed from the oven, so pulling it out at the right temperature is key.
– Absolutely! This mustard-herb crust works well with:
✅ Pork tenderloin – A leaner option with a faster cook time.
✅ Rack of lamb – Perfect for a gourmet twist.
✅ Veal roast – A delicate, tender alternative.
– Yes! You can coat the pork with the mustard and herb mixture several hours in advance, then keep it in the fridge until ready to roast.
– The mushroom sauce can be made a day ahead and reheated gently before serving.
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