Anonymous August 21 2005

1 whole rack of pork, chine bone trimmed, about 7 or 8 ribs

1 teaspoon salt, to taste

1 teaspoon coarsely ground black pepper, to taste

3/4 cup coarse-grained mustard

1 1/2 cups fresh bread crumbs

3/4 cup minced fresh parsley

1 tablespoon dried thyme, crumbled

3 clove garlic, peeled and crushed

Heat oven to 350 F. Season pork with salt and pepper, as desired. Brush pork with 1/4 cup mustard. In medium bowl, combine remaining mustard with remaining ingredients. Press crumb mixture evenly over top of pork. Arrange rack of pork crumb side up in

roasting pan. Roast for 1 1/2 hours, or until thermometer inserted

into center of meaty part registers 150 F. Remove pork from oven and

let stand 10 minutes; temperature should rise to 160 F. Carve pork,

cutting between ribs, and serve. Yields: 8