Perfect Rack Of Pork

A rack of pork is a showstopping meal for entertaining at dinner parties.
Guaranteed to impress, I break down how to make a perfect rack of pork step by
step with tons of pictures.

Servings: 4 people

Author:

Prep Time
20 minutes

Cook Time
1 hour, 35 minutes

Resting Time
15 minutes

Total Time
2 hours, 10 minutes

Course:

Main Course Main Dish

Cuisine:

American European

Keywords:

pork loin rack of pork Grandma’s Salt Mix Recipes For Entertaining Roast Pork

🧂 Ingredients

2.5 kg Rack Of Pork

you don't need to have the exact same weight, just make sure to get a full 8 bone rack. It should end up around 2-3 kg (4.4-6.6 pounds), so you can follow this recipe like normal.
3 tbsp Mustard

I used a mix of 50% Dijon, 25% Hot English, and 25% Whole Grain. You can of course use your preferred mustard, I would recommend staying away from American Yellow.
30 grams Grandma's Salt Mix

aka Mormors salt mix. This is my favorite seasoning blend for most cuts of meat, but you can make a copycat recipe if you don't have access to a Flying Tiger store near you.
2 cups Chicken Stock

homemade preferred

Instructions

1 Begin by cleaning and frenching the pork. Expose 2-3 inches of the bone by
trimming away some of the meat. (Check the instructions within the body of this
article for progress pictures).
2 Trim the hard fat from the pork using a sharp knife. This step could be
considered optional as a lot of people like leaving the fat on, however I prefer
removing it as the crust sticks better to the meat. Pro tip: save the fat and
render it down in meaty pasta sauces for an amazing flavor kick.
3 Preheat your oven to 225 Celsius, or about 435 Fahrenheit
4 Place the rack of pork bone side down in a roasting dish. Smear mustard all over
the pork, making sure to coat the sides. If you need more than 3 tbsp feel free
to use more, you want to be extremely liberal with your mustard layer.
5 Coat the mustard layer with the Grandma's Salt Mix (or preferred seasoning blend
of your choice). Lightly press the seasonings into the mustard to ensure a tight
crust. Just like the mustard, if you feel you need more than 30 grams of
seasoning, feel free to add more.
6 Pour the two cups of chicken stock into the bottom of the roasting dish. Place
the dish in the oven for 15 minutes.
7 After 15 minutes, turn the temperature down to 160 Celsius and let the pork
roast for 1 hour and 20 minutes.
8 Remove the pork from the oven and let rest for 15 minutes. You have to let it
rest before cutting into it or you will lose some of the juices. Slice into
chops and serve!