Oven Roasted Rack of Pork
Ingredients
The pork and seasoning
-
1
rack
7-8 bone center cut rack of pork
-
¼
cup
Dijon mustard or stone ground mustard or olive oil
-
¼
cup
sea salt and black pepper (or Montreal Steak Seasoning)
The vegetables
-
2
carrots
rough cut
-
1
small onion
rough cut (include skins)
-
2
stalks
celery (rough cut)
-
6
cloves
garlic (peeled)
Copycat Montreal Seasoning
-
2
teaspoons
mustard seeds
-
2
teaspoons
coriander seeds
-
1
tablespoon
dill seeds
-
1
tablespoon
granulated onion
-
1
tablespoon
red pepper flakes
-
1
tablespoon
granulated garlic
-
1
tablespoon
coarse sea salt
-
1
tablespoon
paprika
-
2
tablespoons
black peppercorns
Instructions
- Preheat the oven to 450°F.
- In a roasting pan, add the rough cut vegetables and garlic.
- Rinse the rack of pork well and pat dry.
- Place the rack fat side up on top of the cut veggies.
- Apply a liberal amount of mustard (or olive oil) and rub it into the top of the roast.
- Sprinkle the entire rack with sea salt, pepper, garlic, and onion or use Montreal Steak Seasoning.
- Add one cup of water to the bottom of the pan before roasting.
- Place the pan in the preheated oven for 15 minutes.
- After 15 minutes, reduce the oven temperature to 325°F and continue to roast for 1½ to 2 hours until the internal temperature reaches 160°F for well done or 145°F for medium.
- Remove the rack from the oven and let it rest for 10-20 minutes before slicing.
- While the rack is resting, make the pan gravy by adding 2 cups of water to the roasting pan and loosening the baked-in meat scraps.
- Strain out the vegetable pieces and any residue.
- Cut the rack along the bones into even portions and serve with pan gravy and your favorite sides.
Nutrition Facts (estimated)
Servings
8
Calories
395
Total fat
21g
Total carbohydrates
9g
Total protein
39g
Sodium
1103mg
Cholesterol
108mg
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