Roasted Rack of Pork Loin with Mustard & Apricots

• Meat

  • 1 Whole 8 bone pork rib roast

• Produce

  • 3 Carrots, large
  • 1/2 cup Currants, dried
  • 1/2 cup Dried apricots, whole
  • 1 Full head garlic cloves
  • 2 Onions, medium
  • 2 tbsp Rosemary, Fresh

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 2 tbsp Dijon mustard, Whole Grain
  • 1 tbsp Mustard, brown

• Baking & Spices

  • 1 1/2 tbsp Flour

• Oils & Vinegars

  • 1 tbsp Grape seed oil
  • 1 tbsp Hazelnut oil

• Drinks

  • 1/2 cup Apple cider

• Dairy

  • 1 1/2 tbsp Butter

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on andrewzimmern.com

Ingredients

• One whole 8 bone pork rib roast, chine bone off, bones Frenched, about 6 pounds
• 2 tablespoons fresh rosemary, minced
• 2 medium onions, diced
• 3 large carrots, peeled and diced
• 1 full head garlic cloves, cleaned
• 1 tablespoon hazelnut oil
• 1 tablespoon grape seed oil
• 1  1/2 tablespoons butter, melted
• 1  1/2 tablespoons flour
• 2 tablespoons whole grain Dijon mustard
• 1 tablespoon brown mustard
• 1 cup chicken broth
• 1/2 cup white wine
• 1/2 cup apple cider
• 1/2 cup whole dried apricots, chopped
• 1/2 cup dried currants