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Perfect Oven Roasted Rack of Pork Recipe with Herb Crust and Easy Pan Gravy

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A straightforward and elegant oven roasted rack of pork with a flavorful herb crust and rich pan gravy, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 1 rack of pork (about 1.5 to 2 pounds / 700–900 grams), frenched
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tbsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste (preferably kosher salt)
  • 2 tbsp unsalted butter
  • 1 cup (240 ml) chicken or vegetable stock, preferably low sodium
  • 1 tbsp flour (or cornstarch for gluten-free)
  • Optional: 1 small shallot, finely chopped
  • Optional: 1/4 cup (60 ml) white wine

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the rack of pork dry with paper towels. Season generously with salt and pepper all over, including the exposed bones.
  3. In a bowl, combine minced garlic, chopped rosemary, thyme, lemon zest, Dijon mustard, and olive oil until it forms a thick paste.
  4. Brush the herb paste evenly over the fat side of the pork rack, pressing gently to adhere.
  5. Heat a cast iron skillet over medium-high heat. Add butter and when melted, place the pork rack fat-side down. Sear for 2-3 minutes until golden brown and crispy. Flip and sear the other side for 1-2 minutes.
  6. Transfer the skillet (or place pork on a roasting pan) to the preheated oven. Roast for 20-25 minutes for medium-rare (internal temperature about 135°F / 57°C). For medium, roast 5 minutes longer.
  7. Remove from oven and tent loosely with foil. Let it rest for 10-15 minutes to redistribute juices.
  8. While pork rests, place the skillet back on medium heat. Add chopped shallot and sauté for 2 minutes until soft. Sprinkle flour and whisk to combine; cook 1 minute to remove raw taste.
  9. Slowly add stock (and wine if using), whisking constantly until smooth and thickened. Season with salt and pepper to taste.
  10. Slice the rack between the bones into chops. Serve drizzled with the warm pan gravy.

Notes

If the herb crust browns too quickly, loosely cover the pork with foil halfway through roasting. Always rest the meat after roasting to keep it juicy. Use fresh herbs for best flavor. For gluten-free, substitute flour with cornstarch. Butter can be replaced with olive oil or vegan butter for dairy-free. Pan gravy can be made without wine by substituting extra stock or a splash of apple cider vinegar.

Nutrition

Keywords: rack of pork, oven roasted pork, herb crust pork, pan gravy, easy pork recipe, dinner party pork, pork roast

Find it online: https://lucydishes.com/perfect-oven-roasted-rack-of-pork-recipe-with-herb-crust-and-easy-pan-gravy/