Herb-Roasted Rack of Pork
This is an easy meal that's fancy enough to impress at Christmas, Easter, or any special-occasion dinner. The roast is cut into gigantic chops that are more than enough for one person (I usually eat half of one). Delicious served with stuffing, mashed potatoes, or even with a simple house salad.
Servings 6 -8
- 1 ~3-lb. bone-in pork rib roast, Frenched*, excess fat removed (leaving a thin fat layer on top)
- 3 cloves garlic, minced
- 2 tbsp. fresh rosemary, chopped
- 3 tbsp. dijon mustard
- 1 1/2 tsp. coarse salt
- 1/2 tsp. 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 (line the pan with aluminum foil first if you want an easier clean-up). 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 137º F (~45 additional minutes to an hour)**.
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.
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 temperature of 145º F (which it will when it rests), the USDA says that this is fine.