Oven-Roasted Rack of Pork
- Yield: 8 servings
- Prep Time: 10 minutes
- Cooking Time: 1 hour, 45 minutes
- Print
Ingredients
- 7-8 bone Center-cut rack of pork
- 1/4 cup Stone ground mustard or olive oil
- 1/8 cup Sea salt
- 1/8 cup Black pepper
- 2 Carrots, roughly chopped
- 1 Small onion, roughly chopped
- 2 stalks Celery, roughly chopped
- 6 cloves Garlic peeled
Instructions
- Preheat oven to 450°F.
- Add your vegetables and garlic to the bottom of a roasting pan.
- Rinse the rack of pork and pat it completely dry. Place it fat-side up on top of the vegetables.
- Generously coat the top of the pork with mustard or olive oil, rubbing it into the meat. Season the entire rack with sea salt, pepper, garlic, and onion.
- Pour 1 cup of water into the bottom of the roasting pan before placing it in the oven.
- Place the pan in the preheated 450°F oven and roast for 15 minutes. After 15 minutes, reduce the oven temperature to 325°F and continue roasting for approximately 1½–2 hours, or until the pork reaches your desired internal temperature: 145°F for medium or 160°F for well done.
- Remove the rack from the oven and transfer it to a cutting board. Let it rest for 10–20 minutes before slicing. Resting allows the juices to redistribute throughout the meat, keeping it tender and juicy.
- While the pork rests, add 2 cups of water to the roasting pan. Place the pan over medium heat on the stovetop (or return it to the oven). Use a spoon to scrape up and loosen all the browned bits from the bottom of the pan to create a flavorful pan gravy. Strain the gravy to remove the vegetables and any remaining residue.
- Slice the rack between the bones into individual portions. Serve with the homemade pan gravy and your favorite sides.
Notes
Recipe adapted from AskChefDennis.com