7-8 lb bone center cut pork loin
1/4 cup Dijon mustard, stone ground mustard or olive oil
1/4 cup sea salt & black pepper (you can use Montreal seasoning)
2 carrots - rough cut
1 small onion - rough cut and include skins
2 stalks of celery - rough cut
6 cloves garlic peeled

1. Preheat oven to 450 degrees.
2. In a roasting pan add your rough cut vegetables and garlic.
3. Rinse the rack of pork well and pat dry.
4. Place rack fat side up, on top of cut veggies.
5. Apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast.
6. Sprinkle entire rack with sea salt, pepper, garlic and onion or just use (Montreal seasoning).
7. Place pan in preheat oven at 450 degrees for 15 minutes.
8. After 15 minutes reduce heat to 325 and continue to roast for 1.5-2 hours or until internal temp is 160 degrees for well done or 145 degrees for medium.
9. Remove the Rack from oven and let it rest on a cutting board for 10-20 minutes.
10. While the rack is resting, place 2 cups of water in the roasting pan and place on stove, loosen all the baked meat scraps from the pan for gravy.
11. Strain out all of the vegetables pieces.
12. Serve along side your pork rack.

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