preheat oven to 450 degrees
In a roasting pan add your rough cut vegetables and garlic
rinse the rack of pork well and pat dry
place rack fat side up, on top of cut veggies
apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast
sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.**Add one cup of water to the bottom of the pan before roasting.
place pan in preheated 450 degrees F oven for 15 minutes.
after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ - 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.
Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.
Strain out all of the vegetable pieces and any residue
Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!