Prepare to create a truly spectacular centerpiece for your next special gathering or Sunday dinner with this Herb-Crusted Pork Rack. This dish isn’t just a meal; it’s an experience. A perfectly roasted, succulent pork rack, crowned with a flavorful herb crust, is surrounded by tender, golden fingerling potatoes and sweet, slow-roasted garlic cloves. The combination of crispy skin, juicy pork, and aromatic vegetables makes for an unforgettable feast that’s surprisingly straightforward to achieve. It’s a classic done right, promising both visual appeal and incredible flavor that will impress every guest at your table.
Detailed Ingredients:
For the Pork Rack:
- 1 bone-in pork rack (frenched preferred, 6-8 ribs, approximately 4-5 lbs)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon dried rosemary, crushed
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of red pepper flakes (optional, for a subtle kick)
For the Roasted Potatoes & Aromatics:
- 2 pounds fingerling potatoes (or small new potatoes), halved or quartered if large
- 1 whole head of garlic, cloves separated and peeled (or more, to your preference)
- 1 large shallot, roughly chopped (or ½ small red onion)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh rosemary sprigs (optional, for aroma)
For the Pan Sauce (Optional):
- ½ cup chicken or beef broth
- ¼ cup dry white wine (or more broth)
- 1 tablespoon butter
Step-by-Step Instructions:
- Prepare the Pork Rack: If your pork rack is not frenched (bones cleaned), you can do so by carefully scraping the meat and fat from the top 1-2 inches of the rib bones. Pat the entire pork rack very dry with paper towels.
- Season the Pork: In a small bowl, combine 2 teaspoons salt, 1 teaspoon black pepper, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 teaspoon garlic powder, ½ teaspoon onion powder, and red pepper flakes (if using). Rub the pork rack all over with 2 tablespoons of olive oil, then generously coat it with the herb and spice mixture, pressing it firmly onto the meat.
- Prepare the Vegetables: In a large roasting pan (one that will comfortably fit the pork rack and potatoes), toss the fingerling potatoes, peeled garlic cloves, and chopped shallot with 2 tablespoons of olive oil, 1 teaspoon salt, and ½ teaspoon black pepper until evenly coated. Add the fresh rosemary sprigs if using.
- Preheat Oven and Arrange: Preheat your oven to 400°F (200°C). Make space in the center of the roasting pan among the vegetables and place the seasoned pork rack, bone-side down, in the pan.
- Initial Roast (High Heat): Place the roasting pan in the preheated oven. Roast for 20 minutes at 400°F (200°C). This high heat will help create a beautiful crust on the pork and start the browning process for the potatoes.
- Reduce Heat and Continue Roasting: After 20 minutes, reduce the oven temperature to 325°F (160°C). Continue to roast for another 1 hour to 1 hour 30 minutes, or until an internal temperature thermometer inserted into the thickest part of the pork (avoiding bone) reads 140-145°F (60-63°C) for medium-rare to medium.
- Pro Tip: Halfway through the lower-temperature roasting, you can gently stir the potatoes to ensure even browning. If the pork is browning too quickly, you can loosely tent it with foil.
- Rest the Pork: Once the desired internal temperature is reached, carefully remove the roasting pan from the oven. Transfer the pork rack to a cutting board and tent it loosely with foil. Let it rest for at least 15-20 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist roast. The internal temperature will continue to rise a few degrees during this time.
- Make Optional Pan Sauce: While the pork is resting, you can make a quick pan sauce. Place the roasting pan on the stovetop over medium heat (if it’s stovetop safe; otherwise, transfer pan drippings to a saucepan). Add ½ cup chicken or beef broth and ¼ cup dry white wine (if using). Bring to a simmer, scraping up all the browned bits from the bottom of the pan. Let it reduce slightly for 3-5 minutes. Whisk in 1 tablespoon of butter until melted and glossy. Taste and adjust seasoning.
- Carve and Serve: Carve the pork rack into individual chops between the bones. Serve immediately alongside the roasted fingerling potatoes and garlic cloves, drizzled with the optional pan sauce.
Tips, Variations, and Storage:
- Pork Doneness: For optimal juiciness, pork is best cooked to an internal temperature of 145-150°F (63-65°C) for medium. Use a reliable meat thermometer.
- Aromatics: Feel free to add other hardy vegetables like chopped onions, parsnips, or even Brussels sprouts to the roasting pan with the potatoes.
- Herb Crust Variation: Experiment with different herb combinations. Sage, marjoram, or even a touch of fennel seed can be lovely with pork.
- Brining: For an exceptionally juicy pork rack, consider brining it overnight before seasoning and roasting. This adds moisture and flavor.
- Roasting Pan Choice: A heavy-bottomed roasting pan or cast-iron pan will yield the best results for even cooking and browning.
- Storage: Leftover roasted pork and potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently in a low oven (around 300°F/150°C) until warmed through, covering with foil to prevent drying out. You can also slice the pork and quickly pan-fry or microwave individual portions.
Pairings:
- Wine: A medium-bodied red wine such as Pinot Noir, Merlot, or a Syrah/Shiraz would be excellent. For white wine lovers, a dry Riesling or a rich Chardonnay would also pair well.
- Side Salads: A crisp green salad with a citrus vinaigrette or a simple apple and walnut salad would provide a refreshing contrast to the rich roast.
- Other Sides: Braised red cabbage, creamy mashed potatoes (if not using roasted potatoes), or sautéed green beans with almonds would all be delicious accompaniments.
Quick Info:
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes – 2 hours (plus 15-20 min resting)
- Total Time: Approximately 2 hours 20 minutes – 2 hours 40 minutes
- Servings: 6-8 (depending on size of rack and portion)
- Cuisine: European / American Comfort Food
