Roast Rack Of Pork Recipe

Crafting a rack of pork like this feels like transforming your kitchen into a rustic, gourmet haven. The aroma of rosemary, thyme, and garlic mingling with the rich notes of Dijon mustard and wine creates a dish that’s both a feast for the senses and a triumphant centerpiece for any dinner gathering.

I love making meals that are not just tasty but also really show-stopping, and this Roast Rack of Pork is no exception. We use fresh rosemary and thyme—two herbs that practically scream “pork!”—as we work to amplify the meat’s natural savory flavors.

And then there’s the wine. We don’t skimp.

We go for a good dry white. The broth and wine (don’t forget the wine!) help to tenderize the pork while giving it a flavorful boost.

Roast Rack Of Pork Recipe Ingredients

• Rack of Pork: Protein-rich, tender meat, perfect for roasting.
• Olive Oil: Heart-healthy fat, enhances flavor and aids cooking.
• Rosemary: Aromatic herb, adds earthy fragrance, rich in antioxidants.
• Thyme: Offers subtle pungent flavor, filled with vitamins.
• Garlic: Enhances taste, contains antibacterial properties.
• Dijon Mustard: Adds tangy zing, low in calories.
• Chicken Broth: Flavorful base, hydrates and infuses moisture.
• White Wine: Provides acidity, balances flavors.
• Butter: Adds richness and smooth texture.

Roast Rack Of Pork Recipe Ingredient Quantities

• 1 rack of pork (approximately 4-5 pounds), frenched
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 cup chicken broth
• 1 cup dry white wine
• 2 tablespoons unsalted butter

How to Make this Roast Rack Of Pork Recipe

1. Heat your oven to 450°F (232°C) in advance.

2. Dry the rack of pork with paper towels. Then, rub it down with olive oil, salt, and black pepper.

3. In a small bowl, mix together the rosemary, thyme, minced garlic, and Dijon mustard. Rub this herb mixture all over the pork, applying it evenly to the surface.

4. In a roasting pan fitted with a rack, set the rack of pork, with the bone side down.

5. Cook the pork in the preheated oven for 15 minutes, during which it will take on a golden-brown color and develop a crust. Finish it by roasting the pork shoulder low and slow for several hours.

6. Lower the oven temperature to 325°F (163°C) and keep roasting for
1.5 to 2 hours, or until the internal temperature hits 145°F (63°C).

7. After cooking, move the rack of pork to a cutting board, covering it with foil. Let it rest for 15 minutes.

8. When the pork sits, put the roasting pan on the stovetop and set the heat to medium. Use the pan drippings in the next step, deglazing the pan by adding the chicken broth and white wine and scraping the browned bits from the bottom. That’s all there is to it!

9. Permit the liquid to cook at a gentle rate and diminish by 50 percent; then, briskly blend in the unsalted butter, coaxing it into the sauce and ensuring that everything is smoothly integrated.

10. Slice the pork into separate chops, place them on a platter, and drizzle with the sauce before serving.

Roast Rack Of Pork Recipe Equipment Needed

1. Oven
2. Paper towels
3. Small bowl
4. Roasting pan with a rack
5. Cutting board
6. Aluminum foil
7. Stovetop
8. Tongs or a meat fork (for handling the rack of pork)
9. Instant-read or meat thermometer
10. Medium saucepan
11. Whisk or wooden spoon (for deglazing the pan)
12. Sharp knife (for slicing the pork)
13. Serving platter

FAQ

• Q: What is a “frenched” rack of pork?To French a rack of pork is to prepare it so that the bones are free of meat and fat and thus present the rack in a much more elegant and refined way.
• Q: Can I use dried herbs instead of fresh?A: Yes, dried herbs can be used in substitution. However, you should only use one-third of the amount called for in the recipe, since dried herbs are much more potent and concentrated.
• Q: What type of dry white wine is best for this recipe?A sharp white wine, such as Pinot Grigio or Sauvignon Blanc, is suitable for cooking this dish.
• Q: How do I ensure the pork stays moist during cooking?A: Moderate temperature roasting, good pan jus, and patient resting lead to the most tender, juicy slices of roast meat.
• Q: What is the purpose of the Dijon mustard in this recipe?Depth of flavor and adhesion are what I want from the mustard. Most of the time, I am using Thomas Keller’s recipe and forking in mustard, not whisking it in. I don’t want the mustard to get too fully incorporated–I want to see it in the mixture, like a pale yellow sun through a partially opened Venetian blind.
• Q: Can I use this recipe for a smaller rack of pork?A: Indeed, just modify the duration of cooking, ensuring that the temperature at the heart of the dish hits 145°F.
• Q: Is there a substitute for chicken broth in this recipe?A: Vegetable broth can serve as a substitute if you prefer it or lack chicken broth.

Roast Rack Of Pork Recipe Substitutions and Variations

Olive oil. Substitute with avocado oil or melted coconut oil for a slightly different flavor.
Kosher salt can be replaced with equal amounts of sea salt or Himalayan pink salt.
Rosemary: If fresh, use 1 teaspoon; if dried, use 1 teaspoon.
Thyme: For 1 teaspoon of fresh thyme, use in place of dried thyme. 1 teaspoon of dried oregano can stand in as an alternative, too.
White wine, dry: For the non-alcoholic version, use apple juice or chicken broth in the same amount.

Pro Tips

1. Brining for Juiciness: Consider brining the pork rack for a few hours before cooking to enhance its juiciness and flavor. Use a simple brine solution with water, salt, sugar, and your choice of herbs for an extra depth of taste.