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Oven Roasted Rack of Pork Kurobuta Pork Kita Roberts GirlCarnivore

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
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
20 minutes
Total Time 1 hour 50 minutes
Servings 12
Calories 85kcal


  • 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


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.


  • Let rest for 20 minutes.


  • Slice carefully between the bones and serve.



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. 


Serving: 1g | Calories: 85kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 455mg | Potassium: 223mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1828IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 1mg