Herb-Roasted Rack of Pork is a surprisingly easy meal that's fancy enough to serve at Christmas, Easter, or any special-occasion dinner. The pork rack gets carved into gigantic juicy chops that are sure to impress your guests.
Why I love rack of pork?
Rack of pork (a.k.a. bone in pork roast) is the pork version of what bone in prime rib roast is to beef. It's soooooo succulent, tender, and juicy.
BUT, at about a half of the cost. How great is that?
In my opinion, pork is vastly underrated. Besides the lower cost, it has awesome flavor and always seems to come out juicy.
Not to mention that it is healthier as most cuts are leaner. As the saying goes, "Pork. The other white meat."
I strongly recommend the Costco rack of pork. They seem to always have it in stock, the price is cheap, and the quality is superb. I've accidentally overcooked one of these roasts and it still came out tender and juicy.
Continue reading for step by step instructions for how to cook one of these bad boys!
Spoiler alert - It's surprisingly simple!
How to cook rack of pork
Note that a collage of pictures is located at the bottom of this section detailing the steps outlined below.
Make the herb-mustard rub
This rack of pork recipe starts with a flavorful rub of dijon mustard, garlic, and minced rosemary. Also added is salt & pepper.
Simply mix all the ingredients into a bowl
Prepare the pork rack
Pull the pork rack from the refrigerator one hour before cooking.
Rinse thoroughly, then dry the roast with paper towel.
Be advised that many wholesale clubs, including Costco, vacuum-pack the rack or pork in brine. You want to be sure to rinse this off, because it contains sulfates. Stinky-poo, yuck!
Next, score the top and bottom of the meat by making criss-cross cuts with a sharp knife: about ¼" deep is good.
Then, rub the meat with the mustard-herb mixture. Make sure to rub it into all the criss-cross cuts!
Place into oven
Set the herb-rubbed pork rack (bone side down) into a roasting pan. Then place in a 400º oven for 20 minutes.
After 20 minutes, reduce the heat to 350º and continue roasting.
Rack of pork cooking time
Plan approximately 15 minutes per pound. The total roasting time for a pork rib roast rarely exceeds 1.5 hours.
When is rack of pork done?
A meat thermometer has the final say about when the roast can come out of the oven.
RELAX. It's delicious and safe.
The pork rack will be even more succulent—and yes, even a bit on the pink side.
Remove the roast when its internal temperature reaches 5 degrees below your desired final temperature (i.e., 140° F). Finally, tent with foil and rest 20 minutes.
The temperature of the roast will continue rising during this resting period. This is called carryover cooking.
All that is left now is to carve the Flintstone sized pork chops and serve.
What to serve with rack of pork
- Easy Microwave Broccoli – Served 3 Ways
- Caprese Salad with Balsamic Glaze
- Perfect Meal-Prep Creamy Mashed Potatoes
- Easy Skin-On Mashed Potatoes with Horseradish
- Easy Microwave Brussels Sprouts
- Sweet and Sauerkraut – Cabbage Bacon Onion Saute
Leftover Pork Roast Recipes
A favorite use of leftover pork is to cut the meat thin as possible and use it in our Cubano Quesadillas.
We also love cubing up pieces of leftover pork roast and adding it to our ramen soups.
Pork-Miso Ramen Soup with Soy-Marinated Egg
Easy Ramen Soup
Pantry Creamy Chicken Ramen Soup (yes, it says chicken but pork is awesome in this)
Where to buy rack of pork
Right around the holidays, this beautiful roast appears in wholesale clubs.
Costco rack of pork (Kirkland brand) is excellent in quality and turns out juicy and delicious every time. The price is always great too, usually around $5.99/lb.
I always buy an extra pork rack to freeze for spontaneous special-occasion meals.
Tip: rack of pork (and other great roasts like prime rib) are often on sale after the holidays: this is a great way to score fantastic meat at a great price!
Check my herb-mustard crusted rack of pork on Pinterest: you can see photos and comments from people who have made it.
I hope your family loves this festive, show-stopping roast. Happy Holidays!
P.S. If you need some ideas for how to use up your leftovers, check out my post on Using up Leftovers!
- #CookBlogShare (coming soon!), a great food blogger recipe-share hosted this week at Everyday Healthy Recipes.
- #CookOnceEatTwice, for recipes that are just as good left-over as they are when you made them, hosted by Searching for Spice.
- The What’s For Dinner Sunday Linkup (coming soon!) at The Lazy Gastronome.
- Delicious Dishes Recipe Party, a weekly link party where bloggers share their most delicious recipes and check out other bloggers’ amazing recipes, hosted by Walking on Sunshine.
- 1 bone-in pork rib roast (minimum 6 bones), excess fat removed (leaving a thin fat layer on top)
- 3 cloves garlic, minced
- 2 tablespoon fresh rosemary, chopped
- 3 tablespoon dijon mustard
- 1 ½ teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- Preheat oven to 400º F.
- Carefully rinse the pork and pat dry with paper toweling. Score the fat (make shallow cuts in a criss-cross pattern). Mix the remaining ingredients and rub the mixture evenly over the meat, down into the score cuts, and in between the rib bones. Place roast (fat side up) on a rack set in a roasting pan with ½" of water on the bottom. Place the roasting pan in the oven for 20 minutes. Reduce the temperature to 350º F and continue roasting until an instant-read thermometer (inserted into the thickest part of the meat) reads 5–8 degrees below your final desired temperature, 45 additional minutes to an hour (See Recipe Note #2).
- Remove the roast to a cutting board and tent with foil. Let rest for at least 20 minutes (the temperature will continue to rise as the meat rests—leave the thermometer in the meat and wait for the temperature to stop rising before you cut).
- Slice into chops, using the rib bones as guides. Arrange on a platter and serve.
- Wholesale clubs (e.g., Sam's or Costco) often sell these pork roasts around holidays. The roasts I've found are already Frenched: the bones protrude without any meat in between. You can ask the butcher to do this for you if necessary.
- Note that there may still be some pink in the pork roast. This is okay. As long as the roast reaches an internal final temperature of 145º F after it rests, the USDA says that this is fine. If you prefer your meat well-done, leave the roast in the oven until the meat reaches 152–155º F so that it reaches 160º after resting.
Nutrition Information:Yield: 6 Serving Size: 1 chop
Amount Per Serving: Calories: 266Total Fat: 21gSaturated Fat: 8gSodium: 832mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 17g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!