Recipe Details

Peppered Rack of Pork

Prep Time: 5 minutes
Cook Time: 1 hour, 30 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

3-4 pound rack of pork, with at least 6 ribs, chine bone cracked
1/4 cup pepper blend seasoning

Cooking Directions

Heat oven to 375 degrees F. Trim rib bones of roast of all extra meat (this is called "Frenching"; you can do it yourself or ask the butcher to do it for you). Coat roast on all surfaces with pepper seasoning. Place roast, bones up, in shallow roasting pan. Roast for 1 to 1 1/2 hours (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest until temperature about 10 minutes. Cut between rib bones to serve.

Serves 6

Serving Suggestions

This elegant roast is the perfect centerpiece for the holiday dinner. Serve with Brussels Sprouts with Prosciutto and Parmesan, scalloped potatoes, baked tomatoes stuffed with corn and warm dinner rolls

Nutrition Information

Calories: 270 calories
Protein: 34 grams
Fat: 13 grams
Sodium: 1000 milligrams
Cholesterol: 85 milligrams
Saturated Fat: 5 grams
Carbohydrates: 2 grams
Fiber: 0 grams

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About the Cut: Pork Rib Roast/Rack of Pork

Pork rib roast is also referred to as rack of pork (it also may be labeled center-cut pork loin). The cut originates in the rib area of the loin, so it contains a bit more fat which makes it flavorful.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

This cut makes a show-stopping centerpiece for an elegant dinner. Pork rib roast is not always available in the supermarket meatcase, but you can easily order it ahead of time. Before roasting or barbecuing the pork rib roast, it should be “Frenched.” Simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher also can do this for you.


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Butcher's Tips

Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.


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