Roasted Pork Loin Rack

When I was at Kelsey and Jonathan's home in Calgary I cooked this pork roast one

evening and it was a big hit.  The trick with pork is to NOT overcook it because it can come out very dry. This is why I always use a probe thermometer. Below is my 'best practices' when cooking this type of pork rack roast.

Ingredients:

1 bone in Pork Loin Rib rack

2 large carrots

seasoning blend -1 tsp. pepper,

1/2 salt, 1 tsp. herbs (herb de provence)

Suggested equipment:

digital probe termometer

roasting pan

Rinse pork roast well under cold water and dry with a paper towel.

Pre measure your seasoning blend into a small bowl (this prep will ensure you are not putting raw pork juice all over your salt and pepper shaker)

Drizzle roast with olive oil and with your clean hands rub the seasoning mix onto all surfaces of your roast.

Wash 2 or 3 carrots. Cut them in half and use the carrots as your rack to keep the roast off the bottom of the roasting pan (see pic below).

Pre heat oven to 450° F (233°C).

Carefully insert the tip of the probe thermometer into the center of the roast, ensure you are not touching or close to the bones. This short video will be posted on Instagram and FB for you to see.

Set thermometer to 145° F and the alarm will sound when the internal temp. of the roast is 145°. 

Set your oven timer for 30 minutes. After the first 30 minutes reduce oven temp to 350°F and continue to roast until the thermometer's alarm sounds to tell you to take the roast out of the oven.

Remember that the roast will keep cooking after it is out of the oven. The temp will continue to go up and when I served my roast the internal temp was 152° F. Which is perfect.

Allow the roast to rest for 20 minutes and the serve with your choice of vegetables.

I use large carrots sliced in half for a rack

152° F is the internal temp of the roast when I sliced it and served

prep a small bowl of your seasonings