Rack Of Pork Recipe

Oven Roasted Rack of Pork Kurobuta Pork Kita Roberts GirlCarnivore

4.96 from 50 votes

If you've been intimidated by cooking larger cuts of meat, let this be your gateway to culinary confidence. This roast has been on our menus for years, with countless test runs and fine-tuning, so you nail the results.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Main Course

Cuisine: American

Servings:

Calories: 85kcal

Author: Kita Roberts

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 tbsp unsalted butter divided
2 teas coarse salt divided
2 carrots
3 turnips
2 parsnips
2 onions

For the Herb Crust

2 tbsp dijon mustard
1 tbsp 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 tbsp 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 tbsp of the melted butter. Season with 1/2 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.

Video

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