Maple Roasted Rack of Pork
Elevate your dinner table with this show-stopping Maple Roasted Rack of Pork, a dish that combines the natural sweetness of maple syrup with the savory allure of garlic and fresh herbs. Perfect for a special occasion or holiday feast, this recipe showcases a bone-in rack of pork, beautifully coated in a maple-Dijon glaze infused with rosemary, thyme, and a hint of apple cider vinegar for balance. The pork is roasted to tender perfection, basted in its own juices with a touch of chicken broth to ensure moist, flavorful bites every time. Finished with a golden crust and sliced into succulent chops, this dish pairs beautifully with seasonal sides and is guaranteed to impress. It's an easy yet elegant centerpiece with just 15 minutes of prep time, making it ideal for home cooks looking to wow their guests.
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Recipe Information
Ingredients
- 4 pounds rack of pork (bone-in, 6-8 ribs)
- 0.5 cups maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1.5 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon apple cider vinegar
- 1 cup chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Prep the rack of pork by patting it dry with paper towels and trimming excess fat if necessary.
In a mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, and apple cider vinegar to create the maple glaze.
Rub the pork generously with the maple glaze, ensuring it covers all sides evenly.
Place the pork rack in a roasting pan, bone-side down. Pour the chicken broth into the bottom of the pan to keep the meat moist while cooking.
Insert a meat thermometer into the thickest part of the pork, without touching the bone.
Roast the pork for approximately 20 minutes at 400°F to create a golden crust.
Reduce the oven temperature to 325°F (165°C) and continue roasting. Baste the pork with the pan juices every 20 minutes. Cook until the internal temperature reads 145°F (63°C), which will take about 70 more minutes.
Once the pork reaches 145°F, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for 15 minutes to let the juices redistribute.
Carve the rack between the bones into individual chops and serve with the pan juices drizzled on top or on the side.
Nutrition Facts
Calories |
5150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.7 g | 462% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 5976 mg | 260% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 106.7 g | ||
| Protein | 385.3 g | 771% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5196 mg | 111% | |
*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.
