{"id":562,"date":"2024-04-24T05:49:21","date_gmt":"2024-04-24T05:49:21","guid":{"rendered":"https:\/\/homekitchennotes.com\/savoryspice\/perfect-oven-roasted-rack-of-pork\/"},"modified":"2024-07-30T08:07:25","modified_gmt":"2024-07-30T08:07:25","slug":"perfect-oven-roasted-rack-of-pork-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/perfect-oven-roasted-rack-of-pork-2\/","title":{"rendered":"Perfect Oven-Roasted Rack of Pork"},"content":{"rendered":"

This really is the <\/em>perfect Oven-Roasted Rack of Pork! <\/em><\/strong>It\u2019s easy to make, has a rich herb crust, a perfect medium center, and is roasted with carrots, turnips, parsnips, and onions for a simple side dish!<\/em><\/em><\/p>\n

If you love cooking big roasts for friends and family, then this pork recipe<\/strong> is for you! If you want to try a big bone-in cut, this is also for you. And heck, if you want a picture-perfect recipe that sounds fancy but is actually really<\/em> easy, then this recipe is definitely for you!<\/p>\n

It\u2019s a perfect oven-roasted rack of pork that is deceptively uncomplicated to make and results in a beautiful, tender, juicy, flavorful pork roast with a golden-brown herb crust! Bonus: <\/strong>you can cook veggies right with it for a more complete meal that\u2019s perfect for dinner parties!<\/p>\n

How to cook rack of pork<\/h2>\n

When it comes to cooking large cuts, low and slow <\/strong>is where it\u2019s at which is why we\u2019re roasting the rack of pork in the oven! However, to add another layer of yum, we\u2019re searing it on the stove first for a nice crust. This gives it a perfect golden-brown crust to contrast the tender, fall-off-the-bone center.\u00a0Want to take it to a whole new level? Try making a smoked rack of pork<\/strong>.<\/p>\n

So, let\u2019s break down this classic oven-roasted rack of pork recipe!<\/p>\n

What you need to make this recipe<\/h2>\n
    \n
  • Rack of Kurobuta Pork <\/strong>\u2013 a more flavorful, more tender alternative to standard rack of pork.<\/li>\n
  • Unsalted Butter <\/strong>\u2013 used to sear the pork on the stove before roasting it to give it a flavorful, crispy crust.<\/li>\n
  • Coarse Salt <\/strong>\u2013 you can use regular table salt as well but I love the crunchiness of coarse salt.<\/li>\n
  • Carrots, Turnips, Parsnips, and Onions <\/strong>\u2013 an optional addition to the recipe but the veggies are easily cooked with the pork for a ready-to-go side dish and more complete meal!<\/li>\n
  • Dijon Mustard and Mayo <\/strong>\u2013 makes up a creamy, tangy base for the pork rub with a kick of spice.<\/li>\n
  • Garlic, Rosemary, and Thyme <\/strong>\u2013 takes the flavor of the rub up a notch. I recommend using fresh herbs and freshly minced garlic for the best flavor!<\/li>\n<\/ul>\n

    What is Kurobuta pork?<\/h3>\n

    Kurobuta pork is a Japanese standard for prime pork that comes from heritage Berkshire pork. It is known for its intense flavor, rich color, and tender bite. It has a higher fat content than other types of pork which produces a beautiful marbling and delicious tenderness in the meat.<\/p>\n

    How to make the perfect oven-roasted rack of pork<\/h2>\n

    This roasted rack of pork recipe is much easier to make than it looks!<\/p>\n

    Make the rub and prep the pork<\/h3>\n

    Whisk together the dijon and mayo <\/strong>in a small bowl, then add in garlic, rosemary, thyme, and one teaspoon of salt.\u00a0<\/strong><\/p>\n

    Rub the rack of pork <\/strong>with the dijon mixture and let rest <\/strong>in the fridge for 6 hours. After it rests, bring it to room temperature <\/strong>for 30 minutes before cooking.<\/p>\n

    Prep the veggies<\/h3>\n

    Melt 2 tablespoons of butter <\/strong>in a small saucepan or in the microwave and set aside.<\/p>\n

    Roughly chop <\/strong>carrots, turnips, parsnips, and onion, and toss them together in a large bowl with the melted butter. Season with salt.<\/p>\n

    Sear the meat<\/h3>\n

    Heat a roasting pan over medium heat, add the butter and swirl to coat the pan, then sear the pork, <\/strong>fat side down, until golden (3-5 minutes.)<\/p>\n

    Use tongs to hold the rack up and sear the sides <\/strong>as best you can. Remove from heat and set the pork aside.<\/p>\n

    Roast the pork and veggies<\/h3>\n

    Add the veggies <\/strong>to the pan and place the pork on top. <\/strong>Roast at 425\u00baF for 1-1 \u00bd hours until the internal temp of the pork is 145\u00baF.<\/p>\n

    Remove from the oven, cover with foil, let rest <\/strong>for 20 minutes, then slice carefully between the bones, and serve!<\/strong><\/p>\n

    How to buy rack of pork<\/h2>\n

    They key to buying Kurobuta, or any rack of pork is to plan ahead! Because Kurobuta is rarer than other standard pork breeds, it\u2019s not usually found in local markets. And sometimes, finding a rack of any pork is hard to find. Here are a couple of tips:<\/p>\n

      \n
    • Know how much you\u2019ll need. <\/strong>Since you\u2019ll likely have to special order your rack of pork, you\u2019ll definitely want to know how much you will need. My rule of thumb is 1 pound per person, <\/strong>including the weight of the bone. This means about \u00bd-\u00be pound of meat per guest. I generally go with one bone per guest, with an extra rib or two for those who will come back for seconds.<\/li>\n
    • Order through a local butcher. <\/strong>You can find a local butcher to order through, just make sure you\u2019re giving plenty of notice since they will likely have to special order it.<\/li>\n
    • Order through an online meat company. <\/strong>Another option is to order through an online meat company such as Snake River Farms for Kurobuta pork. You can easily order an entire rack, which is 10-12 ribs, and have it shipped straight to you.<\/li>\n<\/ul>\n

      How long should you roast rack of pork?<\/h2>\n

      The rack of pork cooking time rule is usually 15-25 minutes per pound but that can obviously vary depending on your oven. What you really need to look for is the right internal temperature!<\/p>\n

      I recommend using a meat thermometer to verify that the pork has cooked to 145\u00baF<\/strong>. That could take anywhere from 1-1 \u00bd hours, so check at one hour and add time as needed.<\/p>\n

      If the exterior is starting to brown but the internal temperature isn\u2019t quite there yet, cover it in foil so it can continue to cook without burning. After the meat has reached a safe internal temperature, remove it from the oven right away so it doesn\u2019t come out dry or tough!<\/p>\n

      Tips, tricks, and notes for this recipe<\/h2>\n
        \n
      • Sear it. <\/strong>This locks in moisture and flavor!<\/li>\n
      • Roast the pork fat side up, <\/strong>with theo bones on the bottom. This helps the fat melt over the meat as it cooks to keep things juicy.<\/li>\n
      • Roast to 145\u00baF but no longer. <\/strong>I recommend checking the internal temperature after 1 hour of cooking, then adding time only as needed. The last thing you want is overcooked, dry, tough pork.<\/li>\n
      • If your pork isn\u2019t quite as crispy as you want, <\/strong>you can broil it after it cooks to brown it a little more.<\/li>\n
      • For an added flavor boost, <\/strong>try using Jacobsen Rosemary Salt for 1 of the 2 teaspoons of salt called for.<\/li>\n<\/ul>\n

        What to serve with rack of pork<\/h2>\n

        This roasted rack of pork recipe includes an option to add roasted veggies which creates an easy side dish to fill out the meal! You can also bulk up your meal even more with roasted green beans, roasted brussels sprouts, creamy mashed potatoes, a simple spinach salad, or even homemade biscuits!<\/p>","protected":false},"excerpt":{"rendered":"

        This really is the perfect Oven-Roasted Rack of Pork! It\u2019s easy to make, has a rich herb crust, a perfect medium center, and is roasted with carrots, turnips, parsnips, and onions for a simple side dish! If you love cooking big roasts for friends and family, then this pork recipe is for you! If you […]<\/p>\n","protected":false},"author":3,"featured_media":8699,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-feast"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=562"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/562\/revisions"}],"predecessor-version":[{"id":8884,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/562\/revisions\/8884"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/8699"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}