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Roasted Rack of Pork

Rack of pork is made with a center cut of pork that’s rubbed down with flavorful mustard and herbs, and baked over a bed of veggies!

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 30 mins
Servings: 8 servings
Calories: 372 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 1 -7 bone center cut rack of pork (6lb +)
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • freshly cracked black pepper
  • 2-3 tbsp fresh chopped herbs rosemary, parsley, thyme
  • 1 1/2 cups breadcrumbs
  • 2 carrots rough cut
  • 2 stalks of celery rough cut
  • 1 large onion halved cut with skins
  • 6 cloves garlic smashed

Instructions

    Cup of Yum
  1. Preheat oven to 450°F.
  2. Coat bottom of roasting pan with olive oil and add your to onion halves and spread the rough cut carrots, celery and garlic around them.
  3. Rinse the rack of pork and pat dry.
  4. Place rack fat side up, on top of cut veggies and garlic, resting on the onion halves. Brush mustard over the entire top of rack of pork.
  5. Sprinkle the herb mixed breadcrumbs over the mustard base, forming a light crust.
  6. Roast in oven at 450°F for 15 minutes, after 15 minutes reduce heat to 325°F and continue to roast for approximately 2 hours or until internal temperature has reached internal temperature of 145°F (Medium Rare ) to 160°F (Well Done), depending on your preference.
  7. Remove the rack of pork from the oven and place on cutting board and allow to rest for 10 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
  8. While the rack is resting, remove the roasted vegetable from the oven and set aside.
  9. Feel free to deglaze the rack of pork pan with some 1 cup of chicken stock for a quick sauce, loosening the browned bits on the bottom of the roasting pan. You can strain the cooked down vegetables the rack sat on during roasting or mash into the gravy.
  10. Cut the rack along the bones, making even portions of the pork, serve with your roasted vegetables.

Notes

  • Suggest serving this with my Easy Roasted Vegetables.

Nutrition Information

Calories 372kcal (19%) Carbohydrates 3g (1%) Protein 36g (72%) Fat 22g (34%) Saturated Fat 4g (20%) Cholesterol 104mg (35%) Sodium 116mg (5%) Potassium 688mg (20%) Sugar 1g (2%) Vitamin A 2090IU (42%) Vitamin C 2.3mg (3%) Calcium 58mg (6%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 372

% Daily Value*

Calories 372kcal 19%
Carbohydrates 3g 1%
Protein 36g 72%
Fat 22g 34%
Saturated Fat 4g 20%
Cholesterol 104mg 35%
Sodium 116mg 5%
Potassium 688mg 15%
Sugar 1g 2%
Vitamin A 2090IU 42%
Vitamin C 2.3mg 3%
Calcium 58mg 6%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.