This is a delicious way to serve rack of pork and it is sure to impress your family and guests. This cut may also be labeled pork loin rib eye. Rack of pork is anatomically the same as a rack of lamb or beef prime rib roast. These cuts all come from the same part of the animals. But rack of pork is a far more economical roast and that’s why it’s perfect when you are entertaining.
I used reverse searing when making this roast. Reverse searing is a method in which you slow cook the roast to start and then really crank the heat up and brown it deeply at the end of the cooking time. The pork turns out tender and really juicy!
After allowing the roast to come to room temperature the oven was set to 300 degrees. This allows the meat to cook all the way through to the center without drying the outer parts of the roast.
I mixed the brown sugar, paprika, garlic powder, cayenne pepper, and salt.
I sprinkled this mixture all over the roast, patting it down on the surfaces. It will kind of melt but don’t let this worry you. It’s not going to drip all off. It was hard not to taste the brown sugar mixture but I reminded myself my fingers had touched raw pork.
The roast went on a rack in a roasting pan with the fat side up and into the oven for about 3 hours. I checked it faithfully every 10 minutes or so after it had roasted about 2 hours and 15 minutes. I don’t want it to overcook. When the roast reached 130 degrees in the center I took it out and allow it to rest for 15 – 20 minutes.
While the pork was resting I turned the oven up to 450 degrees. My oven tends to run hot so you may even want to go to 500 degrees. When the pork had rested and the oven was screaming hot I put the roast back in for about 10 minutes to reverse sear it. This doesn’t take long and you should watch the roast so it doesn’t get too dark.
Once it was nice and brown and kind of crispy on the outside I removed the pork from the oven and allowed it to rest again.
Normally the rack of pork is carved into individual chops but I had my son carve it and wasn’t very clear with my directions. He actually removed the bones (thinking his father might have trouble with them) and carved it like a typical roast. It wasn’t as pretty on the plate but, boy, was it delicious!
I served it with boiled potatoes with cream sauce and broccoli and cheese. Everyone agreed we could eat this several times a week!
Rack of Pork
- 1 (4 1/2 – 5 lb.) rack of pork (it may be labeled pork loin rib eye roast)
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- Pinch cayenne pepper
- 1 cup brown sugar
- 1 teaspoon salt
- Allow pork to come to room temperature.
- Preheat oven to 300 degrees.
- Combine brown sugar, paprika, garlic powder, cayenne pepper, and salt.
- Sprinkle brown sugar mixture on surface of pork and pat it down. *It will be fairly thick on the pork
- Place pork, fat side up, on rack in roasting pan and pour a little water in the bottom.
- Roast pork at 300 degrees until internal temperature reaches 130 degrees (about 3 hours)
- Remove pork from oven and allow to rest for 15 – 20 minutes meanwhile turn the oven up to 450 degrees.
- Return pork to oven and sear for 10 – 15 minutes. Keep an eye on it as it may brown very quickly!
- When the roast is deep brown remove it from oven and allow it to rest for another 10 – 15 minutes.