Serves:  8-10
Preheat to: 325 degrees in the combi (Hydro) mode (10 minutes)


  • 1/2 cup dijon mustard
  • 1-1/2 teaspoon dried thyme
  • 1 teaspoon cracked black pepper
  • 1 rib pork rack


  1. Combine mustard, thyme and pepper. Spread evenly over pork roast.
  2. Using your detachable Blodgett core temperature probe, probe the meat.  Make sure the point of the probe is in the center of the meat.
  3. Place the roast directly on an oven wire rack. Place a sheet pan on another rack just below the roast. This will allow for even heat flow all around the meat for a faster cook. The pan beneath will also capture the fat and juices that may be reserved to make a sauce.
  4. Set temperature for the probe to 150 degrees F.
  5. Set the steam on demand button for 8 minutes.
  6. Begin the cook cycle.
  7. When the desired temperature has been achieved the oven will turn off automatically.
  8. Let the meat rest for 15 minutes; the carry over cooking will bring the temperature of the meat to 155 degrees. Slice and enjoy!