Roasted Rack Of Pork

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
99
FAT
14%
CHOL
19%
SOD
8%
Uploaded by: Parade Magazine Magazine

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Ingredients for 8 servings

ΒΌ cup Dijon mustard

6 sprigs rosemary leaves, chopped

2 Tbsp fennel seed

1 pork rack (8 chops), with the bones frenched

1 Tbsp vegetable oil

Coarse salt and freshly ground black pepper, to taste

Several long rosemary sprigs, for garnish

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