Chef Micah Lloyd
Caramba Restaurante, Whistler
> Mustard and garlic and a whole lotta love.
½ cup (125 mL) grainy dijon mustard
6 garlic cloves, chopped
1 Tbsp (15 mL) freshly ground pepper
4 lb (1.8 kg) pork rack
¼ cup (60 mL) olive oil
2 Tbsp (30 mL) coarse sea salt
Combine mustard, garlic and pepper and mix well. Evenly rub pork rack with marinade. Place in fridge for 24 to 72 hours.
Remove from fridge and transfer to a tray. Pat dry with paper towel and remove excess marinade. Allow pork rack to come to room temperature, about 1 hour, and then cover with olive oil and season evenly with sea salt.
Rotisserie at low heat for 20 minutes per pound or until an internal temperature of 170°F (77°C). Allow pork rack to rest for at least 10 minutes before serving.
Cooking Time: 80 Minutes