This really is the perfect Oven-Roasted Rack of Pork! It’s easy to make, has a rich herb crust, a perfect medium center, & is roasted with carrots, turnips, parsnips, & onions for a simple side dish!
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.
- Rack of pork For the Roasted Veggies: - Unsalted Butter - Coarse salt - Carrots - Turnips - Parsnips - Onions For the Herb Crust: - Dijon mustard - Mayo - Garlic - Rosemary - Thyme
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.
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