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Roasted Rack of Pork

Roasted Rack of Pork


  • 1 bone-in pork loin roast, 4-5 pound, chine bone removed
  • 2 cloves garlic, crushed
  • black pepper, coarsely ground


  1. Heat oven to 350 degrees F. Trim excess fat from pork loin and trim extra meat from between rib bones. This is called “Frenching” the bones; you can also ask your butcher to do this). Rub all surfaces with crushed garlic and sprinkle generously with black pepper.

  2. Place pork roast, bones up, on rack in shallow roasting pan. Roast for 1- 1 1/2 hours (about 20 minutes per pound), until internal temperature on a thermometer reads 145°F with a three minute rest time. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes. Cut between rib bones to serve.

Calories: 390 calories
Protein: 44 grams
Fat: 15 grams
Sodium: 105 milligrams
Cholesterol: 135 milligrams
Saturated Fat: 8 grams
Carbohydrates: 0 grams
Fiber: 0 grams

Recipe Source

National Pork Board,