This pork rib roast is brined for juicy, seasoned meat, then roasted with a Dijon-herb-garlic crust that perfumes the whole kitchen and gives you a flavorful, savory exterior.
WHY YOU'LL LOVE THIS RECIPE
This recipe is super versatile. Serve it as a special dinner with potatoes and veggies, or slice leftovers thin for sandwiches the next day.
INGREDIENTS
What you need: Rack of pork, water, Kosher salt, brown sugar, fresh rosemary, fresh thyme, peppercorns, garlic cloves, bay leaf, olive oil, Dijon mustard, and black pepper
In a large glass or stainless steel bowl, add the ingredients to make the brine. Stir until salt and sugar dissolve. Add the rack of pork. Cover and refrigerate 4 to 5 hours.
STEP 1: MAKE THE BRINE
STEP 2: PREHEAT AND PREP THE PAN
Preheat oven to 350°F.
Line a roasting pan with foil and set a wire rack inside. This keeps heat circulating so the roast cooks evenly.
STEP 3: DRY THE PORK
Remove pork from the brine and pat completely dry. This helps the crust stick and improves browning.
STEP 4: MAKE THE HERB CRUST
In a small bowl, mix olive oil, Dijon mustard, minced garlic, salt, pepper, thyme, and rosemary. Spread the mixture over the fat side of the rack of pork.
STEP 5: ROAST
Place the pork fat side up on the wire rack. Roast on the middle oven rack for about 30 to 35 minutes per pound, or until the internal temperature reaches 140°F.
STEP 6: REST
Transfer pork to a cutting board and loosely tent with foil. Rest 10 to 15 minutes. This keeps it juicy and makes slicing cleaner.
STEP 7: SLICE
Use a sharp knife. Slice off the bones together first, then slice between ribs to separate.To slice the roast itself, place the pork cut side down and slice into portions.
STORAGE TIPS
You can refrigerate leftovers in an airtight container for up to 4 days. Reheat gently at 300°F covered with foil until warmed through
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