Herb & Garlic Crusted Bone-in Rack of Pork
Nathan Michael & Julia Flowers
8 to 10
20 minutes
2 hours
Pork Roast
This Herb & Garlic Crusted Bone-In Rack of Pork, created by Nathan Michael and Julia Flowers, features a savory crust made with fresh herbs, garlic, and Dijon mustard, perfectly complementing the tender, juicy Kurobuta pork. Roasted to perfection, it’s a simple yet elegant centerpiece that’s sure to impress at any special occasion or family gathering
Ingredients
- 1 bone-In rack of pork (fat trimmed to a ¼ in thick)
- 1 tablespoon of freshly chopped sage, thyme, and rosemary
- 10 cloves of garlic, minced
- 4 tablespoons of Dijon mustard
- salt and pepper
Directions
- Preheat the oven to 375°F.
- In a small bowl mix together the fresh herbs, garlic, mustard and olive oil.
- Place the rack of pork in a roasting pan on top of a rack. Score the fat side and season with kosher salt and pepper on all sides.
- Take the garlic and herb paste and press into the fat and back sides.
- Cook the roast fat side up for 45 to 50 minutes. Turn the heat down to 325°F and finish cooking for another 20 to 30 minutes until the internal temperature reaches 145°F and remove from the oven to rest 20 minutes before slicing into chops.