- 4 oz Harmons crostini
- 1/2 cup roasted, salted, shelled pistacios
- 1/2 bunch Italian flat-leaf parsley, chopped
- 2 Tbsp fresh marjoram
- 1/4 cup Dijon mustard
- 1 (3-4 lb) rack of pork, frenched
- Salt and freshly ground pepper
Preheat oven to 375°.
In a food processor, add crostini and pulse until coarse crumbs. Transfer to a bowl. Add pistachios, parsley, and marjoram to food processor and pulse until coarse crumbs form. Add to crostini and mix to combine. Transfer to a shallow bowl or plate.
Slather mustard over skin side of pork. Season liberally with salt and pepper. Coat pork in nut mixture. Transfer, skin side up, to a roasting rack set in a roasting pan.
Roast 18 minutes per pound or to an internal temperature of 145°, about 1 hour. Remove from oven and let rest 10 minutes, loosely covered, before slicing between ribs.