When you want to cook up deliciousness in your kitchen for the holidays or a special Sunday Dinner my Oven Roasted Rack of Pork will definitely be a crowd-pleaser. It’s easy to make and can be in your oven roasting to perfection in less than 10 minutes. It will actually take longer to preheat your oven than it will to prep this lovely pork roast. Cooking pork is really pretty easy and since the days of overcooking pork to make sure it’s safe to eat are behind us, you can now cook your pork a little less serving it pink, juicy and delicious. Of course, my recipe keeps your well-done pork roast just as tasty. There are a few simple rules for roasting meats. I have two tried and true methods for roasting meats. Other than the roast the ingredient list is short.
Here we have the ingredients (mise en place) for the roasted rack of pork which includes the vegetables for the bottom of the pan and my favorite seasoning for meats, Montreal Beef Seasoning. I prefer to use mustard with my rack of pork and for this roast, I’m using stone ground mustard, Dijon mustard or olive oil can be used instead. Coat the top of the pork roast (fat side) liberally with mustard (or olive
oil). Coast the top of the pork roast with seasonings. I used Montreal Beef Seasoning. Feel free to use sea salt and
cracked black pepper, or make your own Montreal Seasoning. I’ve included a recipe for this seasoning in the recipe box. Add roast to a baking pan with the rough-cut vegetables underneath to keep the roast off the bottom of the dish to allow air to circulate more freely around the roast. The veggies also add flavor to the pan drippings. Add one cup of water to the bottom of the pan before placing it in the oven. The answer is no. And the reason is the coating of seasonings will help keep
the roast moist. If you feel better covering the roast do it only for the first 45 minutes of cooking, uncovering for the rest of the cooking process. I was in the mood for garlic mashed potatoes, and although Lisa does like garlic, it has to be worked into the dish and not overpowering. I thought that roasting the
garlic would be the best choice to add flavor while still keeping it from getting too strong, or overpowering the mashed potatoes. The garlic worked perfectly with its creamy butter-like pieces blending into the mashed potatoes perfectly. And to add even more flavor to this dish, we needed gravy. Okay, no one really needs gravy but it makes things so much more delicious. Serve your
favorite vegetable and don’t forget the applesauce for those friends that can’t eat pork without it. Years ago I use to serve 2 bone racks of pork in my restaurant, I would cook the larger full rack then cut them to order later in the evening after they were cooled. You have to think of these delicious pieces of roasted pork more along the lines of Prime Rib of Pork, and when you serve them they don’t have
to be steaming hot. You want them to be fairly hot, but then serve them with the almost boiling pan gravy to give it that little bump. The pork will be tender and juicier than you have ever had before. The other important factor in having this pork come out so tender and juicy is in the roasting. Using very high temperature for a short time will sear and seal the meat, keeping the juices inside. You just want to make sure to reduce the heat of the oven to finish the slow roasting process, which not only ensures a juicy cut of meat but also helps reduce shrinkage of the product. You also want to remember to always cook the meat with the fat side up, so the fat runs through the meat as it roasts, rather than just into the pan. Don’t worry about trimming any extra fat away before roasting, you can always remove it before serving. The fat does add flavor! This was the most flavorful, tender piece of pork I think I have ever had, it even surprised me. I hope you do try this if you can find a good rack of pork, believe it or not, I found this rack at Costco and Sams Club for under $25.oo, who knew? I can’t wait to cook this again, but I will definitely invite some friends over to enjoy this magnificent piece of pork! I absolutely love my Meater Plus | Smart Meat ThermometerIt takes all the guesswork out of cooking meats in the oven, on the grill, or in a smoker. Recipe FAQ’sWhat cut of pork is the rack of pork? Rack of Porkis also referred to as a pork rib roast (it may also be labeled center-cut pork loin). This cut comes from the rib area of the loin, so it contains a little more fat which helps make it more flavorful. What temperature should I cook the rack of pork to? The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Can the pork be a little pink? Pork can be a little pink. The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That may leave some pork looking pink, but the meat is still safe to eat More Pork Recipes You’ll Love!
This pork roast is so easy to make it almost cooks itself. But you can take all the credit when your guests start to moan after tasting this deliciously seasoned Rack of Pork! Prep Time10 mins Cook Time1 hr 45 mins resting time20 mins Total Time2 hrs 10 mins Course: Entree Cuisine: American Servings: 8 Calories: 395kcal
Copycat Montreal Seasoning
There are a few simple rules for roasting meets.
Serving: 120g | Calories: 395kcal | Carbohydrates: 9g | Protein: 39g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 1103mg | Potassium: 860mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3350IU | Vitamin C: 3.5mg | Calcium: 105mg | Iron: 2.3mg More Pork Recipes
About Chef DennisChef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page. Reader InteractionsHow long do you cook a bone in pork roast per pound?Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND*. Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).
What temperature should a bone in pork roast be?The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.
How long do you cook a 4 lb pork roast at 350?A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it's done.
How long do you cook a bone in pork roast per pound at 325?Fresh Pork Loin Roast with Bone. Preheat oven to 325 ˚F.. Put loin roast fat side up on bone in roasting pan or on rack in roasting pan.. Sprinkle with seasoned salt or your favorite spices.. In order to determine cooking time, it is 30-35 minutes per lb.. Cover the roast with foil for the first half of your cooking time.. |