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Roast Rack of Pork

October 27, 2015 by Maureen 78 Comments

Roasted Rack of Pork

Unless you’re a vegetarian (and to my friends who are, I apologise) what’s better than taking a bite of a succulent bite of roast rack of pork? If you’re me, there’s not much.  I placed one forkful in my mouth and it was so good I’m sure my eyes rolled to the back of my head.

A friend who was visiting for dinner said she rarely cooked a pork roast (or any roast for that matter) because hers always ended up dry and unpleasant and after spending a small fortune on the meat, it had better be good and hers wasn’t. I casually asked if she used a meat thermometer and she asked why. Nuff said and that’s the reason her roasts are overcooked and dry.

how to roast a rack of pork

Yes, it’s possible to go with the recommended time per pound or kilogram but a meat thermometer takes all the guesswork out. I’m not recommending any particular meat thermometer and if you have one you think is brilliant, please share in the comments.  My roasts went from okay to fantastic once I decided what temperature produced a roast we loved.

Rack of Pork from Murray Valley Pork

This rack of pork was gifted to me from Murray Valley Pork and everyone at the table was grateful.

How to roast a rack of pork

I rinsed and patted the pork dry and left it to come to room temperatures. I sliced a large brown onion and placed it on the bottom of a roasting pan for the roast to sit on. A little bit of olive oil and some salt, pepper and thyme and this roast was ready for a preheated oven at 220C/425F for 20 minutes when I turned it down to 180C/350F for the remainder of cooking.

Roasted Rack of Pork

This was a huge roast and I usually figure 45 minutes per kilogram of oven time. When it got close, I poked the meat thermometer in the thickest part of the roast and it was 69C. When it was 71C/160F, it came out of the oven looking like this.

I served it with scalloped potatoes covered in buttered panko crumbs, steamed broccoli and baby carrots drizzled with balsamic vinegar.

5.0 from 22 reviews
Roast Rack of Pork
 
Print
Prep time
30 mins
Cook time
40 mins
Total time
1 hour 10 mins
 
A roast pork is so easy to prepare as long as you don't overcook it. A thermometer is your friend.
Author: Maureen Shaw
Recipe type: Main
Cuisine: Australian
Serves: 8
Ingredients
  • 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
Instructions
  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.
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Filed Under: Pork Tagged With: pork roast, roast rack of pork

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Comments

  1. Claire @ Simply Sweet Justice says

    October 27, 2015 at 10:04 am

    You are the master of getting the perfect crackling on pork!

    Reply
  2. Pam says

    October 27, 2015 at 10:31 am

    It must be roast pork day! Yours looks and sounds delicious. Great seasonings on it!

    Reply
  3. Velva says

    October 27, 2015 at 10:37 am

    Looks like a fantastic pork roast. I agree with you. Using a meat thermometer takes the guess work out of slow roasting meats.

    Velva

    Reply
    • Marg says

      January 2, 2019 at 4:43 am

      Do you cover the roast pork in the oven?

      Reply
      • Maureen says

        July 22, 2020 at 1:50 pm

        No, no cover on this one.

        Reply
  4. Sues says

    October 27, 2015 at 11:20 am

    What a gorgeous rack of pork! Seriously beautiful photos 🙂

    Reply
  5. movita beaucoup says

    October 27, 2015 at 8:37 pm

    My digital thermometer is one of my most prized possessions. You can’t make the best meat or bread without one!

    Reply
  6. Claire | Sprinkles and Sprouts says

    October 27, 2015 at 11:11 pm

    This looks amazing. So succulent and juicy. I love that you roasted it simply with salt pepper and a touch of herbs. I bet the pork flavour was sensational.

    I love my meat thermometer it takes the guess work out of using the oven!

    Reply
  7. A_Boleyn says

    October 28, 2015 at 3:15 am

    That roast is a beauty.

    Reply
    • Maureen says

      October 28, 2015 at 8:21 pm

      Thanks! I can’t wait to make another one. 🙂

      Reply
      • Lori says

        June 21, 2020 at 2:37 am

        Did you put your roast on a rack

        Reply
        • Maureen says

          July 22, 2020 at 1:29 pm

          nah

          Reply
  8. Suzy | The Mediterranean Dish says

    October 28, 2015 at 3:16 am

    Maureen, this is just mouth-watering!!! I am marking this recipe to try soon. XO

    Reply
  9. SallyBR says

    October 28, 2015 at 3:35 am

    Maureen I cannot believe it! On Sunday I saw this exact piece of meat for sale at the grocery store, and did not buy it because I said to myself it would be too complicated to cook it.

    I am kicking myself – no way they still have it, there were only two, on a special spot, in years I don’t think I’ve seen rack of pork for sale here….

    life is not fair, is it?

    😉

    Reply
  10. Gerlinde/S unnycovechef says

    October 28, 2015 at 4:53 am

    You are making my mouth water and I agree with you on using a thermometer.
    In Germany a rack of pork is often smoked and called Kasseler, I love eating it with sauerkraut. Your version is much healthier according to the newest research.

    Reply
    • Maureen says

      October 28, 2015 at 5:21 pm

      I don’t know about healthier but I know how good it tasted. 🙂

      Reply
  11. Veronica (Roni) says

    October 28, 2015 at 5:36 am

    Heaven!!!! You had me with the first paragraph….my eyes went our in empathy with yours, just at the thought!!! Lol :)) xx

    Reply
  12. Hotly Spiced says

    October 28, 2015 at 6:08 am

    I wish I’d been at your table. What a fantastic roast and I love how it wasn’t as dry as a chip! I do like the sound of your panko-crusted potatoes and the carrots with the balsamic vinegar. What a wonderful meal xx

    Reply
  13. Roberta says

    October 28, 2015 at 6:26 am

    Oh My! OH MY!!!!!! This looks just like Sunday dinner when my mom was still alive. Looks soooo moist. I can taste it now. YUM! The gravy is her’s too. 🙂

    Reply
  14. Dorothy Dunton says

    October 28, 2015 at 6:56 am

    Hi Maureen! I SO wish I was there for dinner! The roast OMG and the sides were perfect! I totally agree that times per pound for roasting meat is a guideline. I always opt for less time and check with an instant read thermometer, taking into account resting/carry over cooking. It drives me insane when people don’t let meat rest! I wish I was your neighbor! 🙂

    Reply
    • Maureen says

      October 28, 2015 at 5:29 pm

      Dorothy I wish you were next door too! People who don’t rest their meat are wasting money on good meat. 🙂

      Reply
  15. Eva Taylor says

    October 28, 2015 at 7:10 am

    My brother just roasted a huge pork on the BBQ last Sunday and it was incredible! We couldn’t stop eating it!!! I can see that your roast looks equally as good if not better. I made a wonderful apple cider and Dijon gravy Saturday night that would work amazingly well with your roast pork. I didn’t take any photos but I’ll probably remake it this week and post it next Monday for posterity!

    Reply
  16. Mary | LOVE the secret ingredient says

    October 28, 2015 at 8:00 am

    So true! The meat thermometer is so important, plus letting it rest before cutting and serving. I think this roast may be one of the best I’ve seen. Delicious Maureen!

    Reply
  17. Carol at Wild Goose Mama says

    October 28, 2015 at 8:17 am

    You made me laugh, but your comment of your eyes rolling back in your head after the first bite—-I SO understand!!!!
    Port is probably my favorite meat. This was cooked to utter perfection. I have a major empathy with animals, but I still
    eat meat albeit often not much of it. Great photos—I could almost smell it. The juices—yum yum.

    Reply
  18. Liz (Good Things) says

    October 28, 2015 at 8:34 am

    Superb, I wish I had a family big enough to serve this to!

    Reply
  19. Amanda (@lambsearshoney) says

    October 28, 2015 at 8:53 am

    I generally find pork to be lacking in fat, which can dry it out, so usually buy free range, but yours looks stunning, Maureen!

    Reply
    • Maureen says

      October 28, 2015 at 5:28 pm

      This was a gift from Murray Valley Pork in Corrowa but they sell everywhere on the East Coast I think in local butcher shops. I know they sell it up here in a couple of places. It didn’t have a crackling layer but it was plenty fat enough for me and really juicy after resting it.

      Reply
  20. John@Kitchen Riffs says

    October 28, 2015 at 9:08 am

    What a gorgeous looking pork roast! I’m with you — this is one of the best meals going. And I’m also with you on the need to use a thermometer. I have an instant read one that takes only a second to record the temperature — so quick and easy to use. Yours looks perfectly done, so I know you used your thermometer. 😉

    Reply
    • Maureen says

      October 28, 2015 at 5:26 pm

      I did. Anyone who wants a perfect roast or bread will use one. 🙂

      Reply
    • Hector says

      December 21, 2019 at 10:15 am

      Do you cover it with foil to cook

      Reply
      • Maureen says

        July 22, 2020 at 1:39 pm

        No, I didn’t cover it.

        Reply
  21. Tricia @ Saving room for dessert says

    October 28, 2015 at 10:21 am

    We don’t each much meat anymore but I would certainly devour a big slice of this roast. Goodness it looks amazing. Do I have to use a fork?

    Reply
    • Maureen says

      October 28, 2015 at 8:20 pm

      No, your fingers will be fine 🙂

      Reply
  22. Nancy | Plus Ate Six says

    October 28, 2015 at 10:47 am

    You already know what I think about this roast!! I’ve never used a meat thermometer- I have one in the drawer collecting dust I should get it out instead of poking the meat randomly like I usually do!!

    Reply
  23. Rachel (Rachel's Kitchen NZ) says

    October 28, 2015 at 3:40 pm

    I love roast pork and this one was certainly looks fabulous – always used to have roast pork as my last meal before going back to boarding school:-) And you are so right about a meat thermometer.

    Reply
  24. Bam's Kitchen says

    October 28, 2015 at 11:35 pm

    Works for me… I am over here licking my computer screen… don’t you just love the sound of the crunch when you cut into pork crackling? Perfectly cooked !

    Reply
  25. Evelyne@cheapethniceatz says

    October 29, 2015 at 2:40 am

    As a meat love, SUCCULENT pic and I wish I could have a slice. yest temperature is so important!

    Reply
  26. Barbara | Creative Culinary says

    October 29, 2015 at 3:29 am

    No words. Well, actually a few I guess. I literally want to devour the screen. That looks sumptuous AND scrumptious!

    Reply
  27. sue|theviewfromgreatisland says

    October 29, 2015 at 4:13 am

    Maureen you’ve lived up to your blog name with this recipe 😉

    Reply
  28. mymansbelly says

    October 29, 2015 at 5:18 am

    I’m drooling all over my keyboard right now Maureen! This looks delicious. I wish we could easily get beautiful racks of pork like this. We generally have to go with the individual chops and be happy with it. But this would cook up much better.

    Reply
  29. The Ninja Baker says

    October 29, 2015 at 5:22 am

    Lesson learned. Pork / meat needs a thermometer if perfection is desired. And your photos prove the point, Maureen =) P.s. Your baby carrots with the balsamic drizzle sound deeee-vine! So do the potatoes with panic. Any chance you’ll be sharing those recipes? I’ll stay tuned =)

    Reply
  30. cheri says

    October 29, 2015 at 8:13 am

    Hi Maureen, this rack of pork looks perfectly cooked, I have not had much luck with meat thermometers.

    Reply
  31. David Crichton says

    October 29, 2015 at 6:32 pm

    I’m salivating at this, Maureen. I’ve been wanting to do a rib of pork ala rib of beef, but it’s surprisingly difficult to get hold of. I’m going to make it a quest this weekend to find one.

    Thanks for the top tip on the vacuum sealer!

    Reply
  32. Fran @ G'day Souffle' says

    October 29, 2015 at 8:34 pm

    Looks like the pork is cooked perfectly on the inside with yummy crackling on the outside. Can you find a place for me at your table, please?

    Reply
  33. Lea Ann Brown says

    October 29, 2015 at 10:57 pm

    Your photos made my mouth water. Beautiful Maureen. I’ve never cooked with a rack of pork, and one of these days I want to make a crown roast … with the little bones all covered in foil. You’ve inspired me!

    Reply
  34. Nagi@RecipeTinEats says

    October 30, 2015 at 12:56 am

    Don’t apologise to vegetarians!! Never apologise for food you love 😉 I have the same rack sitting in my freezer, begging to be roasted. Love the incredible crust on yours and you roasted it perfectly!!! N x

    Reply
  35. Kim | a little lunch says

    October 30, 2015 at 1:39 am

    Maureen, your roast is absolute perfection and I can totally understand your reaction! Loved the sides you served with it, too. What a memorable, flavorful meal!

    Reply
  36. Jean | DelightfulRepast.com says

    October 30, 2015 at 4:16 am

    Maureen, that is perfect! Such results can only be had, on a consistent basis anyway, with a thermometer. I don’t like the trend of recent years of undercooking pork, but I don’t like overdone either.

    Reply
  37. My Kitchen Stories says

    October 30, 2015 at 6:01 am

    Perfect Maureen . Wasn’t your visitor lucky.?. You did roast it perfectly and I would have to back up your meat thermometer claim.

    Reply
  38. Gourmet Getaways says

    October 30, 2015 at 11:26 am

    The only problem with this story Maureen… it didn’t come with a tasting plate! The pork looks amazing!!! I have never used a meat thermometer for my roasts. I seem to have a 6th sense of when the meat is ready… having said that, it certainly would be handy. I might have to give it a go for my next pork roast.

    Oh and pork and lamb are my favourites YUM!! we have a roast at least once a week, it’s so such an easy dinner PLUS meat for school lunches 🙂

    Thanks so much for sharing,
    Julie
    Gourmet Getaways

    Reply
  39. Krista Bjorn says

    October 30, 2015 at 12:31 pm

    Gosh, this looks absolutely STUNNING!! We’re huge fans of pork roast around here. 🙂

    Reply
  40. Abbe @ This is How I Cook says

    October 30, 2015 at 12:48 pm

    I’ll be honest. I don’t eat a lot of pork. However if I did, I know this would be over the top!

    Reply
  41. Sherry m says

    October 30, 2015 at 1:27 pm

    Hi Maureen
    ThAt pork looks amazing. We are not pork eaters in this house but mysteriously we love bacon but who doesn’t?:). Great idea about the meat thermometer.

    Reply
  42. Eva says

    October 30, 2015 at 7:42 pm

    What a terrific roast pork Maureen! Love this, I can imagine me eating this near a smokestack! Have a nice weekend!

    Reply
  43. Stephanie says

    October 31, 2015 at 10:27 am

    For some reason, I never have great luck with pork so I’m definitely saving this one, yours looks SO flavorful and moist, nice work!!!!! Great pic too, whew!! 🙂

    Reply
  44. Helen | Grab Your Fork says

    November 1, 2015 at 9:40 pm

    Such a perfect looking roast pork. So juicy!

    Reply
  45. Glamorous Glutton says

    November 2, 2015 at 8:38 am

    That joint of pork looks wonderful, perhaps I should start using my meat thermometer. GG

    Reply
  46. Norma Chang says

    November 2, 2015 at 11:23 am

    Perfectly cooked pork roast that has my mouth watering. A meat thermometer is a must for me.

    Reply
  47. Kate @ Babaganosh.org says

    November 2, 2015 at 12:30 pm

    OMG yes. That is one good looking rack of pork!

    Totally with you about the meat thermometer. When my fiance and I first started dating he was shocked to find out that I cook a lot but don’t use a meat thermometer, so he got me one. Clearly, this was a good move on his part, so I decided to keep him around 🙂

    Reply
  48. mjskitchen says

    November 2, 2015 at 1:13 pm

    OMG…there certainly isn’t much better! What an absolutely gorgeous looking pork roast!

    Reply
  49. Sara |Belly Rumbles says

    November 3, 2015 at 12:37 am

    Looks spectacular Maureen.

    Reply
  50. Maree says

    November 3, 2015 at 7:19 pm

    Yum, yum, yum!

    Reply
  51. Glenda says

    November 9, 2015 at 12:58 am

    Geez, that does look good Maureen. I rarely, if ever roast pork. Looking at yours makes me think I should.

    Reply
  52. Tara says

    November 9, 2015 at 3:40 am

    I love doing a rack of pork, simple, easy and amazing!! Yours has me drooling!!

    Reply
  53. GoPro mounts says

    November 11, 2015 at 6:53 am

    This is probably one of the best looking Roast Pork I’ve seen so Succulent, Juicy and tempting. Gonna give this recipe a go and hopefully it turns out like yours.

    Reply
  54. Krystle says

    November 23, 2015 at 2:38 pm

    This looks divine! && your side dishes sound fabulous too. Invite me over next time would you? 🙂

    Reply
  55. Steven Pisarkiewicz says

    November 30, 2015 at 4:09 am

    Roast Loin of Pork, prepared with the care you’ve offered, is an underrated main course. I served one last night to delight of my extended family. Pairing the roast with a 2007 Chateauneuf du Pape was near perfection!

    Reply
    • Maureen says

      November 30, 2015 at 6:40 pm

      I wish I could pair wines like you do, Steven!! I’ve got another roast to cook and I’m going to look for that wine.

      Reply
  56. Katherine | Omnivore's Cookbook says

    June 18, 2016 at 12:19 am

    Perfect for a summer get together with family and friends! Thanks for this, Maureen.

    Reply
  57. Christina says

    December 3, 2016 at 7:22 am

    Wow, and it cooks in only 2 minutes? Unbelievable! 😉

    Reply
  58. Vicki says

    December 22, 2017 at 12:29 pm

    Excellent recipe. This is a keeper. Thanks.

    Reply
  59. Kevin says

    December 28, 2017 at 1:19 am

    A cooking time of only 2 minutes?!?!?!??

    When this popped up in my search AND when reading through the text, prep is stated @ 30 mins and cooking time @ 2 mins, total = 32 mins. It wasn’t until I got to the actual recipe I saw a longer cook time.

    Reply
    • Maureen says

      March 17, 2018 at 5:10 pm

      Can’t imagine how that happened but I’m sure it was my fault! I’ll fix and I appreciate the message.

      Reply
  60. Karen says

    July 23, 2018 at 10:17 am

    This is my go to pork roast ! It comes out incredibly juicy every single time, it’s easy and looks fabulous to serve to guests .

    Reply
  61. Vicki Lindner says

    November 23, 2018 at 11:40 am

    Most people are commenting on how great it looks! I followed the recipe exactly and about an hour and twenty minutes before my 5 pound. 2 (or was it four oz) rack of pork was supposed to be done I stuck in the meat thermometer and whadya know it was already at 200 degrees or more. SO I whipped it out of the oven. The recipe said 90 minutes per kilo which according to my phone’s calculation was slightly over three hours at 350 once the initial 450 braising was done. I live at a high altitude, 5200 grry, and don’t tell me my oven needs calibrating as the pie I made was perfect at the time the recipe said it would be. SO the pork was still great if a little dry and I loved the recipe so next time I am going to check other times and temperatures but lower the heat to 325 and put in the thermometer after an hour and a half. Still, better than the same old boring turkey for Thanksgiving!

    Reply
  62. Gail Kienle says

    December 27, 2018 at 2:48 am

    I made this last night. Absolutely delicious. I removed it from my convection oven at 142 degrees. I wanted it to rest so knew it would continue to cook. The caramelized onions made scrumptious gravy. I deglazed the pan with chicken broth. The pork was done perfectly and the gravy delicious. Will make this again and again.

    Reply
  63. Magulo says

    August 6, 2020 at 4:11 am

    Purchased a rack of pork on the fly because it was 50% off. Had no idea how to prepare it and followed this recipe verbatim. Came out wonderful. My oven has a built in meat thermometer so once I turned the temp down I plugged it in and the oven let me know when it reached 69c. Let it rest longer than 10 minutes. Came out really good, not dry and the onions are the star! Thanks for sharing. I’ll be making this again.

    Reply
  64. Joy says

    September 8, 2021 at 8:23 am

    I have made this two times now and we absolutely love it!!

    Reply

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