Roasted Rack of Pork

4.86 from 14 votes

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Rack of pork is crispy, juicy, and fall-of-the-bone tender. Roasted with spicy Dijon mustard, a smattering of herbs and spices, and then covered with breadcrumbs and baked over a bed of vegetables — the results are a delicious feast!

closeup of Roasted Rack of Pork

When I entertain, my go-to’s are typically dishes like baked stuffed pork chops or shrimp scampi pasta. And, when I really want to impress, I love serving up unique meals like individual beef wellingtons, fried chicken and waffles or Instant Pot pulled pork sliders. While planning my last dinner party, I knew I wanted to make something that would blow everyone away. 

You’ve likely heard of rack of lamb, but have you ever heard of its lesser-known counterpart, rack of pork? I came up with this recipe after I was strolling the aisles of my local Costco, looking for something unique to serve my guests. I came across an incredible piece of pork, and as soon as I saw it, I knew I could do something great with it! This is a great one for the holidays.

Roasted Rack of Pork on a cutting board


  • Pork – Opt for a bone center cut rack of pork that’s 6lbs or more. 
  • Dijon Mustard – This recipe doesn’t call for you to marinate the meat before roasting, so you need to add flavor in a different way. A thick layer of spicy Dijon mustard does the trick.
  • Fresh Chopped Herbs – You’ll need to add a layer of herbs and seasonings over the mustard. I like to use a combination of rosemary, parsley, and thyme myself. You can play around with the herbs you use, just make sure that they’re fresh and not dried. 
  • Black Pepper – Opt for freshly cracked black pepper out of a pepper mill.
  • Breadcrumbs – Create a crispy outer layer on the meat by applying breadcrumbs over the entire surface before you pop it in the oven.
  • Carrots, Celery & Onion – These add a wonderful flavor to the pork. You’ll also use them to create a quick sauce while the meat is resting.
  • Garlic – The same goes for garlic!
  • Olive Oil – Use olive oil to coat the bottom of your roasting pan so that nothing sticks.
  • Extra Roasted Vegetables – I recommend that you serve up even more roasted veggies alongside the carrots and celery. You can roast them at the same time as the meat. Feel free to simply place a bit of olive oil, salt, and pepper over the vegetables of your choice. You can also use my roasted vegetables with honey and balsamic syrup recipe or this fall roasted vegetables with fresh herbs recipe.
placing thermometer in a rack of pork


  1. Preheat & Prep. Preheat your oven to 450 degrees F and coat the bottom of your roasting pan with olive oil. Place the onion, carrots, celery, and garlic into the pan. Then, rinse the meat and pat it dry.
  2. Garnish The Meat. With the fat side up, place the pork on top of the vegetables. Brush the Dijon mustard over the entire top of the pork. Add your fresh-cut herbs to the breadcrumbs, then sprinkle the mixture over the mustard in order to create a light crust.
  3. Roast. Allow the meat and vegetables to roast at 450 degrees F for 15 minutes. Lower the heat to 325 degrees F and continue to roast for about 2 more hours, or until the internal temperature reaches 145°F (Medium Rare ) to 160°F (Well Done). Note that you can add your extra roasted veggies (in a separate pan) during the last 90 minutes of the total cooking time.
  4. Remove From The Oven & Deglaze. Take the meat out of the oven and place it on a cutting board so that it can rest for at least 10 minutes before you slice it. Remove the roasted vegetables from your oven and set them aside as well. I recommend that you deglaze the pan with 1 cup of chicken stock in order to create a quick sauce! You can also strain the carrots and celery and add that to the sauce.
  5. Cut & Serve. Cut the meat along the bones so that you end up with even portions, and serve alongside the vegetables!
slicing roasted rack of pork

What Cut Is A Rack Of Pork?

Rack of pork is also called pork rib roast. It comes from the rib of pork loin and is filled with delicious fat that roasts up really nicely. 

What Should I Serve With Rack Of Pork?

Serve alongside the roasted vegetables as described on the recipe card. You may also pair it with some roasted mashed potatoes or wild rice pilaf.

What Temperature Should You Cook Pork In The Oven?

I like to start at a high temperature (450°F) for the first 15 in order to brown the meat. Then, bring the heat down to 325°F. You want to make sure that the meat reaches an internal temperature of 145°F (Medium Rare ) to 160°F (Well Done), depending on your preference.

cut rack of pork

This recipe post, originally published on Kevin Is Cooking January, 2014, has been updated with new content, photos and/or video in September, 2022.

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Roasted Rack of Pork

4.86 from 14 votes
Rack of pork is made with a center cut of pork that’s rubbed down with flavorful mustard and herbs, and baked over a bed of veggies!
Servings: 8 servings
Prep: 15 minutes
Cook: 2 hours 15 minutes
Total: 2 hours 30 minutes


  • 1 -7 bone center cut rack of pork (6lb +)
  • 2 tbsp olive oil
  • Dijon mustard
  • freshly cracked black pepper
  • fresh chopped herbs rosemary, parsley, thyme
  • breadcrumbs
  • 2 carrots rough cut
  • 2 stalks of celery rough cut
  • 1 large onion halved cut with skins
  • 6 cloves garlic smashed
  • Roasted Vegetables with Fresh Herbs


  • Preheat oven to 450°F.
  • Coat bottom of roasting pan with olive oil and add your to onion halves and spread the rough cut carrots, celery and garlic around them.
  • Rinse the rack of pork and pat dry.
  • Place rack fat side up, on top of cut veggies and garlic, resting on the onion halves. Brush mustard over the entire top of rack of pork.
  • Sprinkle the herb mixed breadcrumbs over the mustard base, forming a light crust.
  • Roast in oven at 450°F for 15 minutes, after 15 minutes reduce heat to 325°F and continue to roast for approximately 2 hours or until internal temperature has reached internal temperature of 145°F (Medium Rare ) to 160°F (Well Done), depending on your preference.
  • During last 90 minutes of roasting add your other sheet pan of seasoned and oiled cut vegetables to roast.
  • Remove the rack of pork from the oven and place on cutting board and allow to rest for 10 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
  • While the rack is resting, remove the roasted vegetable from the oven and set aside.
  • Feel free to deglaze the rack of pork pan with some 1 cup of chicken stock for a quick sauce, loosening the browned bits on the bottom of the roasting pan. You can strain the cooked down vegetables the rack sat on during roasting or mash into the gravy.
  • Cut the rack along the bones, making even portions of the pork, serve with your roasted vegetables.


Calories: 372kcal | Carbohydrates: 3g | Protein: 36g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 116mg | Potassium: 688mg | Sugar: 1g | Vitamin A: 2090IU | Vitamin C: 2.3mg | Calcium: 58mg | Iron: 1.2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
close up of sliced rack of pork


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. Hi Kevin – love the look of this recipe, but have to ask – I’ve marinated pork in brine previously to be sure it comes out succulent – would you recommend brining the pork before roasting?

  2. 5 stars
    This is my go to recipe for pork loin rib roast
    Absolutely delicious! I’ve made it several times.

  3. 4 stars
    As a habit, I salted and peppered the pork before putting the mustard on and it came out too salty.

    Also, I cooked it to an internal temperature of 140 and let it rest to 145, but the family thought it came out a little too close to medium, so next time we’ll pull it out earlier.

    I also think I might spray the breadcrumbs with oil so they get crispy.

    Ultimately, the family wants me to make it again with those two changes.

  4. 5 stars
    I just made this tonight for Christmas Eve dinner with friends and it was OUTSTANDING! There is nothing I would change, which is saying a lot. I sent them home with some for tomorrow. Definitely making this again. Thank you, Kevin,

  5. 5 stars
    I followed the recipe to a T except for the vegetables and it was the best pork we’ve ever made. I questioned the dijon and bread crumbs but I proceeded and am glad I did. I very rarely order pork at a restaurant but if this was offered at a restaurant I would order it. It got rave reviews around the table. I’m using the same recipe for prime rib tonight.