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.
1rack of pork10-12 ribs, Frenched. I used Kurobuto, but any rack of pork works for this recipe.
For the Roasted Veggies
2teas coarse saltdivided
For the Herb Crust
2sprigs fresh rosemarychopped
2sprigs fresh thymechopped
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.