Roast Pork Rack with Vande Rose Farms

Roast Pork Rack with Vande Rose Farms

This roast rack of pork is the perfect holiday dish because you can easily prepare and cook this recipe in an hour while preparing the rest of the sides for your friends and family.

Course Dinner

Cuisine American, Holiday

Keyword Christmas, easy to make, Thanksgiving

Prep Time 20

Cook Time 1

Resting Time 15

Total Time 1 35

Servings

Calories 439kcal

Equipment

Oven
Heavy Skillet
Roasting Pan with Rack

Ingredients

3 Pounds Pork Rack Vande Rose Farms
2 tbsp Grapeseed oil
2 tbsp Dijon mustard
1 cup Panko bread crumbs fine
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
2 cloves minced garlic
2 tsp Kosher salt
1 tsp Black pepper

Instructions

Preheat the oven to 350 degrees F.
To prepare the pork rack for roasting, set the pork on a baking sheet with a rack.
Pat the pork rack dry and season with salt and pepper.
Heat a heavy pan and add grapeseed oil (2 tbsp). Sear the rack all over until browned. Set the rack aside to rest for at least 30 minutes.
Combine the Dijon mustard with the rosemary, thyme and garlic.
Rub the pork all over with the Dijon mustard, and then cover the rack of pork in the breadcrumb mixture. Pat the Panko crumbs to adhere.
Place the pork on a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 60 minutes.
PRO TIP: Cook the pork rack to 135 degrees and check the internal temperature with an instant read thermometer. The pork will rise in temperature to 145 degrees while resting.
When done, remove the pork from the pan and transfer it to a rack set over a baking sheet.
Lightly cover with foil and let the pork rack rest for at least 10-15 minutes before carving

Notes

The roast was about as perfect as it gets. Don’t worry if it is a little pink. That means it’s not dried out. The way I like to serve this dish is with a little apple jam on top. All I can say is that using a Heritage Duroc pork rack from Vande Rose Farms made all the difference in the world. Wow. This may change the way I cook pork forever. The roast was incredibly flavorful and juicy with hints of garlic, rosemary and thyme. The black pepper added a bit of balance, and the creamy roast potatoes paired beautifully with the richness of the pork.

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