Herb-Roasted Rack of Pork

A beautifully roasted rack of pork infused with garlic and fresh herbs, creating an unforgettable flavor that's perfect for family gatherings.

Prep Time 20

Cook Time 1

Total Time 1 20

Course Dinner, Main Course

Cuisine American, European

Servings 8 servings

Calories 350 kcal

1 piece bone-in pork rib roast (minimum 6 bones) Look for a well-marbled cut for the juiciest results.
3 cloves garlic, minced Fresh garlic packs a powerful punch of flavor.
2 tbsp fresh rosemary, chopped Fresh herbs elevate the dish significantly.
3 tbsp Dijon mustard Adds depth of flavor and helps in crust creation.
1.5 tsp coarse salt Sea salt works beautifully here.
0.5 tsp freshly ground black pepper Freshly ground offers the best flavor.

Preheat your oven to 400º F.
Rinse the pork under cold water and pat dry with paper towels.
Score the fat on the pork in a criss-cross pattern.
In a small bowl, mix together minced garlic, chopped rosemary, mustard, salt, and pepper.
Rub the herb mixture evenly over the meat.

Set the pork fat side up on a rack in a roasting pan with about 1/2 inch of water in the bottom.
Place it in the oven for 20 minutes at 400º F.
Reduce the temperature to 350º F and continue roasting until an instant-read thermometer reads 5–8 degrees below your target temperature, about 45 minutes to 1 hour.
Once done, remove the pork from the oven and let it rest for at least 20 minutes.
Carve the pork into chops using the rib bones as guides.

Be sure not to skip the resting time—it allows the juices to redistribute for juicy meat. Leftovers can be stored in the fridge for up to 3 days.

Keyword Family Meal, Herb Recipe, Herb-Roasted Rack of Pork, Pork Roast, Sunday Dinner