Herb-Crusted Rack of Pork

1. French the rib bones by cutting away the meat and fat along the edges of the bones. Expose the bones down to the roast. Trim the fat cap to 1/4 inch. Rub the pork with salt and pepper. Place the pork in a large roasting pan.
2. Using kitchen twine, tightly tie the pork around the roast and between each bone. This will promote even cooking and help the pork retain its shape.
3. In a bowl, combine the mustard, butter, one tablespoon of olive oil and chopped herbs. Rub the mixture evenly over the pork. Add the shallots to the roasting pan. Let the pork stand at room temperature for 30 minutes.
4. Preheat the oven to 425° F. Roast the pork for 30 minutes. Reduce the oven temperature to 325° F. Continue roasting for about 1 hour 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) registers 140° F.
5. Transfer the pork and shallots to a serving platter. Tent loosely with foil, and let rest for 30 minutes.
6. While the pork rests, place the grapes and plums on a sheet pan. Drizzle the fruit with the remaining olive oil. Roast at 450° F for 10 to 15 minutes, or until softened and lightly caramelized.
7. Garnish the pork with the roasted fruit and additional fresh herbs before serving.
   
   Note: Advance ordering is required. Please preorder your rack of pork 2 to 3 days in advance through the Market Department at your local store.

Per Serving (5 oz): Calories: 420, Fat: 22 g (8 g Saturated Fat), Cholesterol: 120 mg, Sodium: 1,650 mg, Carbohydrates: 12 g, Fiber: 1 g, Protein: 39 g