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.
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.
This rack of pork was gifted to me from Murray Valley Pork and everyone at the table was grateful.
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.
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.
- 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
- Wash and pat roast dry and leave to come to room temperature, about 30 minutes.
- Preheat oven 220C/425F
- In a roasting pan large enough for the roast, place the sliced onions then place the roast on top.
- Rub the roast with olive oil and then sprinkle with salt, pepper and thyme.
- 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.
- Skim fat off the drippings and deglaze pan and strain the juices.
- This is not a recipe but just how I make gravy. You can do the roux method but for me this is quick.
- 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.
- 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.
You are the master of getting the perfect crackling on pork!
It must be roast pork day! Yours looks and sounds delicious. Great seasonings on it!
Looks like a fantastic pork roast. I agree with you. Using a meat thermometer takes the guess work out of slow roasting meats.
Velva
Do you cover the roast pork in the oven?
No, no cover on this one.
What a gorgeous rack of pork! Seriously beautiful photos 🙂
My digital thermometer is one of my most prized possessions. You can’t make the best meat or bread without one!
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!
That roast is a beauty.
Thanks! I can’t wait to make another one. 🙂
Did you put your roast on a rack
nah
Maureen, this is just mouth-watering!!! I am marking this recipe to try soon. XO
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?
😉
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.
I don’t know about healthier but I know how good it tasted. 🙂
Heaven!!!! You had me with the first paragraph….my eyes went our in empathy with yours, just at the thought!!! Lol :)) xx
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
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. 🙂
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! 🙂
Dorothy I wish you were next door too! People who don’t rest their meat are wasting money on good meat. 🙂
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!
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!
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.
Superb, I wish I had a family big enough to serve this to!
I generally find pork to be lacking in fat, which can dry it out, so usually buy free range, but yours looks stunning, Maureen!
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.
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. 😉
I did. Anyone who wants a perfect roast or bread will use one. 🙂
Do you cover it with foil to cook
No, I didn’t cover it.
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?
No, your fingers will be fine 🙂
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!!
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.
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 !
As a meat love, SUCCULENT pic and I wish I could have a slice. yest temperature is so important!
No words. Well, actually a few I guess. I literally want to devour the screen. That looks sumptuous AND scrumptious!
Maureen you’ve lived up to your blog name with this recipe 😉
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.
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 =)
Hi Maureen, this rack of pork looks perfectly cooked, I have not had much luck with meat thermometers.
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!
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?
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!
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
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!
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.
Perfect Maureen . Wasn’t your visitor lucky.?. You did roast it perfectly and I would have to back up your meat thermometer claim.
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
Gosh, this looks absolutely STUNNING!! We’re huge fans of pork roast around here. 🙂
I’ll be honest. I don’t eat a lot of pork. However if I did, I know this would be over the top!
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.
What a terrific roast pork Maureen! Love this, I can imagine me eating this near a smokestack! Have a nice weekend!
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!! 🙂
Such a perfect looking roast pork. So juicy!
That joint of pork looks wonderful, perhaps I should start using my meat thermometer. GG
Perfectly cooked pork roast that has my mouth watering. A meat thermometer is a must for me.
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 🙂
OMG…there certainly isn’t much better! What an absolutely gorgeous looking pork roast!
Looks spectacular Maureen.
Yum, yum, yum!
Geez, that does look good Maureen. I rarely, if ever roast pork. Looking at yours makes me think I should.
I love doing a rack of pork, simple, easy and amazing!! Yours has me drooling!!
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.
This looks divine! && your side dishes sound fabulous too. Invite me over next time would you? 🙂
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!
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.
Perfect for a summer get together with family and friends! Thanks for this, Maureen.
Wow, and it cooks in only 2 minutes? Unbelievable! 😉
Excellent recipe. This is a keeper. Thanks.
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.
Can’t imagine how that happened but I’m sure it was my fault! I’ll fix and I appreciate the message.
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 .
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!
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.
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.
I have made this two times now and we absolutely love it!!