• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Girl Carnivore logo

  • Home
  • About
    • Collaborate
    • Contact
    • Privacy Policy
  • Recipes
    • Beef Recipes
    • Lamb Recipes
    • Pork Recipes
    • Poultry Recipes
    • Seafood and Fish
    • Appetizers
    • Breakfast
    • Campfire Recipes
    • Dinner
    • Grilling Recipes
    • Leftover Recipes
    • Pressure Cooker Recipes
    • Sandwiches
    • Soups & Stew Recipes
    • Sous-Vide
    • Weeknight Quickie
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Collections
  • All Recent Recipes
  • Keto & Whole 30 Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dinner

    Perfect Oven-Roasted Rack of Pork

    1 hr 50 mins | Yield 12 | November 8, 2021 | Updated: April 11, 2022 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

    Jump to Recipe Jump to Video Print Recipe
    • Facebook
    • Pin It
    • Yummly
    Perfect Oven Roasted Rack of POrk

    This really is the perfect Oven-Roasted Rack of Pork! It’s easy to make, has a rich herb crust, a perfect medium center, and is roasted with carrots, turnips, parsnips, and onions for a simple side dish!

    Oven Roasted Rack of Pork Kurobuta Pork Kita Roberts GirlCarnivore

    If you love cooking big roasts for friends and family, then this recipe is for you! If you want to try a big bone-in cut, this is also for you. And heck, if you want a picture-perfect recipe that sounds fancy but is actually really easy, then this recipe is definitely for you! 

    It’s a perfect oven-roasted rack of pork that is deceptively uncomplicated to make and results in a beautiful, tender, juicy, flavorful pork roast with a golden-brown herb crust! Bonus: you can cook veggies right with it for a more complete meal that’s perfect for dinner parties!

    Oven Roasted Rack of Pork Kurobuta Pork Kita Roberts GirlCarnivore

    How to cook rack of pork

    When it comes to cooking large cuts, low and slow is where it’s at which is why we’re roasting the rack of pork in the oven! However, to add another layer of yum, we’re searing it on the stove first. This gives it a perfect golden-brown crust to contrast the tender, fall-off-the-bone center. 

    So, let’s break down this classic oven-roasted rack of pork recipe!

    ingedients for oven roasted rack of pork

    What you need to make this recipe

    • Rack of Kurobuta Pork – a more flavorful, more tender alternative to standard rack of pork. 
    • Unsalted Butter – used to sear the pork on the stove before roasting it to give it a flavorful, crispy crust.
    • Coarse Salt – you can use regular table salt as well but I love the crunchiness of coarse salt.
    • Carrots, Turnips, Parsnips, and Onions – an optional addition to the recipe but the veggies are easily cooked with the pork for a ready-to-go side dish and more complete meal!
    • Dijon Mustard and Mayo – makes up a creamy, tangy base for the pork rub with a kick of spice.
    • Garlic, Rosemary, and Thyme – takes the flavor of the rub up a notch. I recommend using fresh herbs and freshly minced garlic for the best flavor!
    This rack of Pork is perfectly pink and ready for serving.

    What is Kurobuta pork?

    Kurobuta pork is a Japanese standard for prime pork that comes from heritage Berkshire pork. It is known for its intense flavor, rich color, and tender bite. It has a higher fat content than other types of pork which produces a beautiful marbling and delicious tenderness in the meat.

    How to make the perfect oven-roasted rack of pork

    This roasted rack of pork recipe is much easier to make than it looks! 

    Make the rub and prep the pork

    Whisk together the dijon and mayo in a small bowl, then add in garlic, rosemary, thyme, and one teaspoon of salt. 

    • Dijon and mayo prepped in bowl
    • dijon mayo mixed
    • herbs added to dijon mayo mixture
    • herbs added to dijon mayo mixture

    Rub the rack of pork with the dijon mixture and let rest in the fridge for 6 hours. After it rests, bring it to room temperature for 30 minutes before cooking.

    rack of pork rubbed with herb dijon paste

    Prep the veggies

    Melt 2 tablespoons of butter in a small saucepan or in the microwave and set aside. 

    • butter melted in bowl
    • veggies being roughly chopped on cutting board
    • veggies chopped in bowl

    Roughly chop carrots, turnips, parsnips, and onion, and toss them together in a large bowl with the melted butter. Season with salt.

    Sear the meat

    Heat a roasting pan over medium heat, add the butter and swirl to coat the pan, then sear the pork, fat side down, until golden (3-5 minutes.)

    • large dutch oven with melted butter
    • large dutch oven with rack of pork in it

    Use tongs to hold the rack up and sear the sides as best you can. Remove from heat and set the pork aside.

    searing sides of rack of pork in heated dutch oven

    Roast the pork and veggies

    Add the veggies to the pan and place the pork on top. Roast at 425ºF for 1-1 ½ hours until the internal temp of the pork is 145ºF.

    • chopped veggies in dutch oven
    • rack of pork over veggies in dutch oven

    Remove from the oven, cover with foil, let rest for 20 minutes, then slice carefully between the bones, and serve!

    cooked rack of pork in dutch oven with roasted veggies

    How to buy rack of pork

    They key to buying Kurobuta, or any rack of pork is to plan ahead! Because Kurobuta is rarer than other standard pork breeds, it’s not usually found in local markets. And sometimes, finding a rack of any pork is hard to find. Here are a couple of tips:

    • Know how much you’ll need. Since you’ll likely have to special order your rack of pork, you’ll definitely want to know how much you will need. My rule of thumb is 1 pound per person, including the weight of the bone. This means about ½-¾ pound of meat per guest. I generally go with one bone per guest, with an extra rib or two for those who will come back for seconds.
    • Order through a local butcher. You can find a local butcher to order through, just make sure you’re giving plenty of notice since they will likely have to special order it. 
    • Order through an online meat company. Another option is to order through an online meat company such as Snake River Farms. You can easily order an entire rack, which is 10-12 ribs, and have it shipped straight to you.
    A Rack of Kurobuta Pork served atop a pile of root veggies. Green beans, fresh bread, and holiday place settings fill out this amazing meal.

    How long should you roast rack of pork?

    The rack of pork cooking time rule is usually 15-25 minutes per pound but that can obviously vary depending on your oven. What you really need to look for is the right internal temperature!

    I recommend using a meat thermometer to verify that the pork has cooked to 145ºF. That could take anywhere from 1-1 ½ hours, so check at one hour and add time as needed. 

    If the exterior is starting to brown but the internal temperature isn’t quite there yet, cover it in foil so it can continue to cook without burning. After the meat has reached a safe internal temperature, remove it from the oven right away so it doesn’t come out dry or tough!

    Tips, tricks, and notes for this recipe

    • Sear it. This locks in moisture and flavor!
    • Roast the pork fat side up, with theo bones on the bottom. This helps the fat melt over the meat as it cooks to keep things juicy.
    • Roast to 145ºF but no longer. I recommend checking the internal temperature after 1 hour of cooking, then adding time only as needed. The last thing you want is overcooked, dry, tough pork.
    • If your pork isn’t quite as crispy as you want, you can broil it after it cooks to brown it a little more.
    • For an added flavor boost, try using Jacobsen Rosemary Salt for 1 of the 2 teaspoons of salt called for.

    What to serve with rack of pork

    This roasted rack of pork recipe includes an option to add roasted veggies which creates an easy side dish to fill out the meal! You can also bulk up your meal even more with roasted green beans, roasted brussels sprouts, creamy mashed potatoes, a simple spinach salad, or even homemade biscuits!

    How to store

    Leftover roasted pork will last double wrapped in foil in the fridge for up to 3 days or stored in a freezer bag in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then reheat wrapped in foil in the oven at 325ºF until warmed through.

    Oven Roasted Rack of Pork Kurobuta Pork Kita Roberts GirlCarnivore

    More pork recipes to try

    • Smoked St. Louis Ribs
    • Double-Cut Cast Iron Pork Chops
    • Pork Osso buco – Sous Vide
    • Easy Smoked Bacon Wrapped Pork Tenderloin

    If you’ve tried my Perfect Oven Roasted Rack of Pork recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Oven Roasted Rack of Pork Kurobuta Pork Kita Roberts GirlCarnivore
    Print Recipe Pin Recipe
    5 from 11 votes

    Perfect Oven-Roasted Rack of Pork

    This is the quintessential recipe for how to make perfect oven roasted rack of pork. With juicy tender slices of herb crusted pork over roasted veggies it's a timeless holiday feast or perfect Sunday Supper. Pair with crisp green beans and mashed potatoes.
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time20 mins
    Cook Time1 hr 30 mins
    20 mins
    Total Time1 hr 50 mins
    Servings: 12
    Calories: 85kcal

    Ingredients

    • 1 rack of pork 10-12 ribs, Frenched. I used Kurobuto, but any rack of pork works for this recipe.

    For the Roasted Veggies

    • 4 tablespoon unsalted butter divided
    • 2 teas coarse salt divided
    • 2 carrots
    • 3 turnips
    • 2 parsnips
    • 2 onions

    For the Herb Crust

    • 2 tablespoon dijon mustard
    • 1 tablespoon mayo
    • 5 cloves of garlic minced
    • 2 sprigs fresh rosemary chopped
    • 2 sprigs fresh thyme chopped

    Instructions

    Make the Rub & Prep the Pork

    • Whisk the dijon and mayo in a small bowl together. Add the minced garlic, rosemary, thyme, and 1 teaspoon salt.
    • Rub the rack of pork with the dijon mixture and let rest in the fridge for 6 hours. Bring to room temp on the counter for 30 minutes before cooking.

    Prep the Veggies

    • When ready to cook, Preheat oven to 425
    • Melt 2 tablespoon butter in a small saucepan or in the microwave; Set aside.
    • Roughly chop the carrots, turnips, parsnips, and onion and toss in a large bowl with 2 tablespoon of the melted butter. Season with ½ teaspoon salt.

    Sear the Meat

    • Heat a heavy roasting pan over medium heat. Add the remaining butter and swirl to coat pan.
    • Sear the pork, fat side down, until golden 3 to 5 minutes.
    • Using tongs, hold the rack up and sear the sides as best you can. Remove the roasting pan from heat and set the pork aside.

    Roast the Rack of Pork

    • Add the veggies to the pan and nestle the pork on top.
    • Roast the pork in the oven at 425 for 1 to 1 -2 hours until the internal temp reaches 145.
    • Remove from the oven and cover with foil.

    Rest

    • Let rest for 20 minutes.

    Serve

    • Slice carefully between the bones and serve.

    Notes

    Frenched is the term used when the top 1 to 2 inches of rib bones have been trimmed of meat, allowing the bones to peak through. If your rack of pork is not already trimmed, most butchers will do this as a courtesy when you purchase. 
    For an added boost, I used 1 teaspoon Jacobsen Rosemary Salt for the mix on the roasted veggies. Alternatively, add some fresh rosemary to the mix. 
    To store leftovers, wrap the pork in a double layer of foil. Store in the fridge for up to 3 days.  
    Pork can be reheated in an oven at 325, wrapped in foil. 

    Nutrition

    Nutrition Facts
    Perfect Oven-Roasted Rack of Pork
    Amount Per Serving (1 g)
    Calories 85 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g19%
    Cholesterol 11mg4%
    Sodium 455mg20%
    Potassium 223mg6%
    Carbohydrates 10g3%
    Fiber 3g13%
    Sugar 4g4%
    Protein 1g2%
    Vitamin A 1828IU37%
    Vitamin C 13mg16%
    Calcium 31mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    • Pinterest
    • Facebook
    • Flipboard
    • Yummly
    « Foil Packet Whiskey Brats
    Savory Potato, Kale, and Sausage Galette »

    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Tried this recipe? Leave feedback or a comment about it! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kita Roberts GirlCarnivore

    Hi, I’m Kita! The meat maven for GirlCarnivore®. I’m a freelancing creator, recipe developer, photographer, and world-traveling food junkie. 

    More about me →

    Check out the GirlCarnivore® Spiceline!

    Newest Posts

    • 50 of the Best Burgers for Grilling
    • Keto Bang Bang Shrimp in the Air Fryer
    • Campfire Grilled Tomahawk Steak
    • Braised Beef Cheek Ragu

    Fan Favorite Recipes

    • New Orleans BBQ Shrimp
    • Perfect Oven-Roasted Rack of Pork
    • Smoked Beef Tenderloin
    • Char-grilled Roast Beef

    Stay Up to Date

    Thanks for signing up! Check your email for a confirmation and make sure you actually signed up. Ugh technology.

    Footer

    About Girl Carnivore

    Girl Carnivore is a food site designed to inspire cooks from beginner to pro with recipes created by chef and culinary expert, Kita Roberts.  From savory burgers, to healthy meals, global flavor infusions cooked over grills, livefire, or in traditional ovens, #GirlCarnivore is here to help you break down barriers and make cooking fun again.

    As Seen On

    Content on GirlCarnivore.com may feature affiliate links which help support the site by paying me a commission if you use the link to purchase the product. For more information, please see my full disclosure policy.

    • home
    • Work with Girl Carnivore

    Copyright © 2022 Girl Carnivore® • Privacy Policy

    • 681
    • 7