This Roasted Rack of Pork recipe is honestly the best pork roast recipe out there. I’m not just saying this because I made it, but because it truly is. This is an awesome Sunday dinner, and is also perfect when entertaining. My kids clean their plates, and ask for seconds EVERY TIME. Yes, it’s that good! You also won’t believe how easy it is to prepare. Give it a try, you’ll love it!
Ingredients
1 x 8 bones rack of pork
2 tablespoons of butter at room temperature
2 tablespoons of Dijon mustard
5 cloves of garlic minced
1 teaspoon of Herbes de Provence (you can use a mix of rosemary, thyme, savory, basil and sage)
Salt and freshly ground pepper to taste
1 cup of bread crumbs
1 1/2 cup of chicken stock
Instructions
Preheat the oven to 450° F.
Place the pork roast on the rack of a roasting pan.
In a small bowl, stir together the butter, Dijon mustard, garlic, herbes de Provence, salt and pepper.
Spread the butter mixture on the top and sides of the rack of pork.
Cover with the bread crumbs.
Add the chicken stock to the bottom of the pan (not on the roast).
Cook uncovered for 15 minutes at 450° F.
Turn the heat down to 325° F. and cook uncovered for about 2 hours, or until the meat thermometer reached 160° when inserted in the middle.
Let the roast rest for 5 minutes before slicing.
Hope you and your family enjoy this fantastic Roasted Rack of Pork Recipe. Don’t be shy to leave a comment in the comment section below.
Ingredients
- 1 x 8 bones rack of pork
- 2 tablespoons of butter at room temperature
- 2 tablespoons of Dijon mustard
- 5 cloves of garlic minced
- 1 teaspoon of Herbes de Provence (you can use a mix of rosemary, thyme, savory, basil and sage)
- Salt and freshly ground pepper to taste
- 1 cup of bread crumbs
- 1 1/2 cup of chicken stock
Instructions
- Preheat the oven to 450° F.
- Place the pork roast on the rack of a roasting pan.
- In a small bowl, stir together the butter, Dijon mustard, garlic, herbes de Provence, salt and pepper.
- Spread the butter mixture on the top and sides of the rack of pork.
- Cover with the bread crumbs.
- Add the chicken stock to the bottom of the pan (not on the roast).
- Cook uncovered for 15 minutes at 450° F.
- Turn the heat down to 325° F. and cook uncovered for about 2 hours, or until the meat thermometer reached 160° when inserted in the middle.
- Let the roast rest for 5 minutes before slicing.
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