Recipe Details

Roasted Rack of Pork

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


Cook to 145 F with 3 minute rest


4-5 pound rack of pork, chine bone removed
2 cloves garlic, crushed
black pepper, coarsely ground

Cooking Directions

Heat oven to 350 degrees F. Trim excess fat from pork loin and trim extra meat from between rib bones. This is called “Frenching” the bones; you can also ask your butcher to do this). Rub all surfaces with crushed garlic and sprinkle generously with black pepper.
Place pork roast, bones up, on rack 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 10 minutes. Cut between rib bones to serve.

Serves 6

Wine Suggestion: For an elegant dinner party, pour a Cabernet Sauvignon; for a summer dinner party, try a Zinfandel.

Serving Suggestions

This elegant, but infinitely easy, roast is the perfect centerpiece for a holiday dinner party. Serve with Wild Rice Stuffing with Cranberries, Bacon and PecansGingered Candied Carrots, Citrus Spinach Salad, and dinner rolls.

Nutrition Information

Calories: 390 calories
Protein: 44 grams
Fat: 15 grams
Sodium: 105 milligrams
Cholesterol: 135 milligrams
Saturated Fat: 8 grams
Carbohydrates: 0 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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Not great
by anonymous 07/14/2014
I made this for my wife, honestly just turned out kinda of dry. I trimmed it rubbed it maybe next time I'll make a gravy.

Elegant Ease
by CJ 06/25/2010
I have made this several times for holiday meals. I do add a little rosemary with the garlic. We also found that using an oven bag keeps the clean up easy.