|Nutritional Guidelines (per serving)|
|Servings: 1 rib roast (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 17g||86%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This roast rack of pork recipe is the quintessential company dish because it's one of those set-it-and-forget-it types and it's fast. A 3-pound bone-in roast will take about an hour in the oven during which time you can set the table, work on the sides, and spiff yourself up.
Also referred to as a pork rib roast or center-cut pork loin, a rack of pork comes from the rib area of the loin which contains a bit more fat, making it especially succulent and flavorful.
When the ribs are stood up and tied together, they are referred to as a crown roast.
Plan on one rib per person with an extra one thrown in for good measure. French the bones or have your butcher do it. Season simply so the true flavor comes through.
- 3 pounds bone-in pork rib roast (frenched rack, about 5 ribs)
- 1 pinch salt
- 1 pinch black pepper
- 1 to 2 cloves garlic (minced)
- 2 tablespoons olive oil
Gather the ingredients.
Heat oven to 350 F. Pat rack of pork dry with paper towels. Season all sides thoroughly with salt and pepper. Rub with minced garlic and oil.
Place rack in a shallow baking pan fat side up. Roast 18 minutes per pound or to an internal temperature of 145 F. You want the meat to still be pink.
Remove from oven and let rest 10 minutes, loosely covered, before slicing between the ribs.
Serve with pan drippings and roasted or mashed potatoes and a green vegetable.
Good Sides for Roast Rack of Pork
Apples and cabbage go together beautifully with pork as do sweet potatoes with apples and maple syrup. For something green, Brussels sprouts with pears, walnuts, and bacon can cook at the same time as the pork. Simple boiled potatoes with dill are great as a starch and for a refreshing counterpoint, cucumbers in sour cream really hit the spot. After all this magnificence, a simple apple pie for dessert would be sublime.
About Boneless Pork Loin
Boneless cuts of meat tend to cook up a little dryer than bone-in cuts and are not as flavorful. When roasting a boneless loin of pork, don't cook it to death.
An internal temperature of 145 F when measured on an instant-read thermometer is what to shoot for as recommended by the ServSafe organization of the National Restaurant Association in conjunction with the FDA.
You will probably want to pull the roast from the oven when the temperature reaches 140 F because carryover cooking will push the temperature to a perfect 145 F.
If your roast doesn't have a nice fat cap, you can ensure moistness by laying strips of bacon across the top.