Roast Rack of Pork
Prep time
Cook time
Total time
A roast pork is so easy to prepare as long as you don't overcook it. A thermometer is your friend.
Recipe type: Main
Cuisine: Australian
Serves: 8
  • 1 rack of pork (you can trim the bones or ask your butcher or leave them as is)
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 1 large brown onion, sliced thinly
  1. Wash and pat roast dry and leave to come to room temperature, about 30 minutes.
  2. Preheat oven 220C/425F
  3. In a roasting pan large enough for the roast, place the sliced onions then place the roast on top.
  4. Rub the roast with olive oil and then sprinkle with salt, pepper and thyme.
  5. Place in oven for 20 minutes and then reduce the heat to 180C/350F until internal temperature is 71C/160F. Remove from oven and let sit for a minimum of 10 minutes.
  6. Skim fat off the drippings and deglaze pan and strain the juices.
To make gravy
  1. This is not a recipe but just how I make gravy. You can do the roux method but for me this is quick.
  2. I put a couple of tablespoons of flour in a jar along with half a cup of water and put the lid on the jar and shake like crazy - no lumps.
  3. Once the pan drippings are boiling, I whisk in the flour slurry until it's the thickness I like then I cook for a minute or two more to ensure the flour is done. Then I taste for seasoning and it's done. It all depends upon how much pan drippings you have as to how much flour you'll need.
Recipe by Orgasmic Chef at