This roast rack of pork recipe is one of those set-it-and-forget-it types and it's fast. A 3-pound roast will take about an hour in the oven.
Also referred to as a pork rib roast or center-cut pork loin, a rack of pork comes from the rib area of the loin which contains a bit more fat, making it especially succulent and flavorful.
When the ribs are stood up and tied together, they are referred to as a crown roast.
Plan on one rib per person with an extra one thrown in for good measure. French the bones or have your butcher do it. Season simply so the true flavor comes through.
- 3 pounds pork rib roast (frenched rack, about 5 ribs)
- Pinch salt
- Pinch black pepper
- 1 to 2 cloves garlic (minced)
- 2 tablespoons olive oil
- Heat oven to 350 F. Rinse rack of pork and pat dry. Season all sides thoroughly with salt and pepper. Rub with minced garlic and oil.
- Place rack in a shallow baking pan fat side up. Roast 18 minutes per pound or to an internal temperature of 145 F. You want the meat to still be pink.
- Remove from oven and let rest 10 minutes, loosely covered, before slicing between the ribs.
- Serve with pan drippings and roasted or mashed potatoes and a green vegetable.
About Boneless Pork Loin
Boneless cuts of meat tend to cook up a little dryer than bone-in cuts. When roasting a boneless loin of pork, don't cook it to death.
An internal temperature of 145 F when measured on an instant-read thermometer is what to shoot for as recommended by the ServSafe organization of the National Restaurant Association in conjunction with the FDA.
You will probably want to pull the roast from the oven when the temperature reaches 140 F because carryover cooking will push the temperature to a perfect 145 F.
If your roast doesn't have a nice fat cap, you can ensure moistness by laying strips of bacon across the top.