Herb Crusted Rack of Pork
Elevate your dinner table with this show-stopping Herb Crusted Rack of Pork, a dish that combines rustic elegance with mouthwatering flavor. Featuring a tender, juicy rack of pork coated in a fragrant crust of fresh rosemary, thyme, garlic, panko breadcrumbs, and Parmesan cheese, this recipe is perfect for special occasions or an indulgent Sunday roast. The Dijon mustard and olive oil base ensures the crust adheres perfectly while adding a tangy richness to every bite. Roasted to perfection in just over an hour and paired beautifully with roasted vegetables or creamy mashed potatoes, this dish is a feast for both the eyes and the palate. Impress your guests with this easy-to-follow recipe that transforms simple ingredients into a gourmet centerpiece. Perfect for fans of herb-crusted dishes, oven-roasted pork, and elegant comfort food.
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Recipe Information
Ingredients
- 1 rack of pork (8 ribs)
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese, grated
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet or roasting pan with aluminum foil and place a wire rack on top.
Trim excess fat from the rack of pork and pat it dry with paper towels. Lightly score the fat cap in a crisscross pattern, being careful not to cut into the meat.
Season the pork generously with kosher salt and freshly ground black pepper on all sides.
In a small bowl, mix together the olive oil, Dijon mustard, minced garlic, chopped rosemary, and thyme to form a paste. Rub this mixture evenly over the pork, making sure to coat every surface.
In a separate bowl, combine the panko breadcrumbs and grated Parmesan cheese. Press this mixture firmly onto the pork, creating an even herb and breadcrumb crust.
Place the crusted rack of pork on the prepared wire rack, bone side down.
Insert a meat thermometer into the thickest part of the meat, ensuring it does not touch the bone.
Roast the pork in the preheated oven for about 50-60 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Once cooked, remove the pork from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Carve the rack of pork between the ribs into individual chops, and serve immediately. Pair with roasted vegetables or a creamy mashed potato for a complete meal.
Nutrition Facts
Calories |
3509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.9 g | 340% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3782 mg | 164% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.6 g | ||
| Protein | 240.2 g | 480% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1036 mg | 80% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2082 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
