Ingredients:
Pork rack roast (typically around 4-6 pounds)
Salt and pepper
Olive oil
Fresh herbs (such as rosemary, thyme, or sage)
Garlic cloves
Optional: Dijon mustard, honey, or other flavorings for a glaze
Instructions:
Preparation:
Preheat your oven to 325°F (163°C).
Take the pork rack roast out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps ensure even cooking.
Seasoning:
Season the roast generously with salt and pepper. You can also rub it with olive oil to help the skin crisp up during roasting.
Optionally, you can create a flavorful glaze by mixing Dijon mustard, honey, and minced garlic. Brush this glaze over the roast for added flavor.
Herb Rub:
If you like, create an herb rub by mixing finely chopped fresh herbs (rosemary, thyme, sage, etc.) with minced garlic and olive oil. Rub this mixture over the roast for added flavor.
Roasting:
Place the seasoned pork rack roast on a rack in a roasting pan, bone-side down. The rack helps air circulate around the roast, which promotes even cooking and a crispy exterior.
Insert a meat thermometer into the thickest part of the roast, avoiding contact with the bone.
Roast the pork in the preheated oven. Cooking times will vary depending on the size of your roast, but a general guideline is about 20-25 minutes per pound. Use the meat thermometer to monitor the internal temperature.
The pork is done when it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Keep in mind that the temperature will continue to rise a few degrees as it rests, so you can remove it from the oven just shy of the desired temperature.
Resting:
Once the pork reaches the desired temperature, remove it from the oven and let it rest for about 15-20 minutes. This allows the juices to redistribute within the meat and ensures a moist and tender result.
Carving:
Carve the roast between the bones into individual chops or slices and serve
