Perfect Oven-Roasted Rack of Pork
This Kurobuta Rack of Pork is considered the prime rib of pork. It can be specially ordered from Snake River Farms for your next celebration!
- 1 rack of Kurobuta pork 10-12 ribs
- 4 tbsp unsalted butter divided
- 2 teas coarse salt divided
- 2 carrots
- 3 turnips
- 2 parsnips
- 2 onions
- 2 tbsp dijon mustard
- 1 tbsp 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 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.
Let rest for 20 minutes.
Slice carefully between the bones and serve.
For an added boost, I used Jacobsen Rosemary Salt 1 of the 2 teaspoons of salt for the mix.
To store leftovers, wrap the pork in a double layer of foil. Store in 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