A French-style Rack of Pork roasted with Rosemary and Garlic then drizzled with Pomegranate Au Jus. This incredible Rosemary roasted Rack of Pork recipe is easy to follow and results in a perfectly seasoned, juicy roast that is bursting with flavor.
Rosemary Roasted Rack of Pork with Pomegranate Au Jus
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You guys isn’t this Gorgeous?!!! This Rack of Pork is slow brined in a fabulous salt and herbs solution, then scoured and seasoned to perfection, followed by a quick sear to seal in juices during cooking, and then roasted with herbs and basted regularly to create an absolutely gorgeous and perfect dish that will have your mouth watering and your guests “Ooh”ing and “Ah”ing!
Let’s talk Brine:
If you’ve followed my blog regularly then you know I am a firm believer in brining meats. Sometimes it is not absolutely necessary, other times it is the key to a perfect meat. Brining is basically just when you marinade your meat, fully submerged, in a solution of water, salt and aromatics. The meat absorbs the herb flavored liquids and the salt, and this results in a perfectly seasoned, super flavorful meat that is much juicier than it would have been had it only been merely seasoned then cooked. Bringing is especially great for cuts and types of meat that tend to dry out during the cooking process. For example, pork. There are precious few meats, if any, that benefit more from the brining process than pork. So for this recipe, DO NOT skip the brine!
Because our pork rack will need to be brined, this is not a dish you can make on the fly. It requires some fore-planning and timing. The pork will have to Brine for a full 24 hours. So, let’s say you’ll be making this for Christmas Day supper and you plan to eat at 2 o’clock pm; Be sure to have your Pork Rack in the Brine by noon on Christmas Eve day.
The Cooking Process (You can find the full recipe at the bottom of this post):
- Your Rack of Pork will be submerged in the brine, in the refrigerator, for 24 hours.
- Then you will remove it and rinse it and then let it rest at room temperature for 30 minutes to 1 hour. The reason we let our Rack of Pork rest is because a freezing cold roast wont cook evenly. So give it a little time to raise it’s temperature; worth it!
- While you’re Rack of Pork is resting, prep all the ingredients for your Pomegranate Au Jus.
- After your Rack of Pork’s nap, you’ll do a quick crosshatch shallow scoring with a sharp paring knife on the fatty side of the rack. The reason we score the fat on our meat is to flavor and tenderize. We need the fat on the meat in order to ensure moistness. The open cuts in the fat help our seasonings riddle through that tough layer to reach the muscle meat below, which is super important for adding flavor to the protein. The scoring cuts should be the thickness of the fat; be careful however that you don’t hit the meat below the fat.
- Next, we will generously apply seasoning to the meat. I’ve got the best rub for y’all!
- After which, we throw our meat in an oven proof large saute pan or skillet and sear the meat. Searing meat is solely for the purpose of building flavor; As are most of the steps we will be taking in preparing this Roasted Rack of Pork. When the meat hits a scorching hot pan, the surface instantly begins to caramelize. This caramelization from the hot sear gives an incredible depth of flavor to the pork and adds great color.
- Finally, we add some herbs and roast that sucker.
- As soon as your pork is in the oven, I highly suggest starting your Pomegranate Au Jus.
*You should know! The Au Jus us completely optional! This Rack of Pork is so incredibly good and flavorful that the Au Jus isn’t really necessary.
However, it is delicious! So I prefer to have it.
- Okay y’all, We’re not quite finished yet. Throughout the roasting, every ten minutes or so we will open the oven and baste the Rack of Pork with the herby juices from the bottom of our roasting pan. Basting helps keep the meat moist and adds even more depth of flavor.
- Lastly, when the Pork reaches the internal temperature of 138, we remove it from the oven and let it rest a good 15 minutes before serving. Resting the meat is important, especially when it comes to pork. It allows the moisture inside to redistribute and reabsorb back into the meat. Resting makes it so the meat will lose less juices when you cut into it resulting in a more tender and juicy roast.
*If you’re worried about the meat getting too cold during this rest time, I suggest tenting it with tin foil.
To Plate and Serve:
When it comes to carving this roasted Rack of Pork, it’s pretty obvious, you cut between the rib bones. When it comes to serving this Roasted Rack of Pork, I like to lay my pork bone-in, atop a hot pool of the Pomegranate au jus, so it can soak of the flavor and keep the warmth as it sits. However, you may want other dishes (like these scrumptious Scalloped Potatoes and this tangy Grape Salad) on your plate as well. In which case, I suggest drizzling the chops with the Au Jus after they’ve been plated.
Yields 6-8 Servings
This Delicious Rosemary Roasted Rack of Pork with Pomegranate Au Jus was inspired by and adapted from Thomas Keller's recipe for Côte de Porc Rôtie au Thyme.
- One 4-5 lb Rack of Pork (8 ribs)
- 1 heaping cup salt
- 1 gallon water
- 4 bay leaves
- 1/4 c brown sugar
- 2 lemons washed and quartered
- 2 sprigs thyme
- 3 sprigs Rosemary
- 1 Tbs minced garlic
- 1 tsp Red Pepper Flakes
- Combine all ingredients in a large pot and bring to a boil for 2-3 minutes, or until salt and sugar is dissolved. Remove from heat and let cool completely before submerging meat.
- 1 tsp black pepper
- 1.5 tsp salt
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- All mixed together
- Canola or Vegetable Oil
- 2 TBS Butter
- 4 Sprigs Rosemary
- 2 Sprigs Thyme
- 1.5 cup Pomegranate Juice
- 1/2 c Shallots, diced
- 1 carrot, peeled and sliced
- 2 sprigs Thyme
- 4 sprigs Italian Parsley
- 1 Bay Leave
- 2 cups chicken stock or broth
- Dash of Cinnamon
- Fully submerge your Rack of Pork in the brine for a full 24 hours, refrigerated.
- Remove from brine and rinse well.
- Score the fat, making light cuts approximately 1 inch apart from each other, then go back the other way; creating a crosshatch pattern with your scoring.
- Generously rub down the entire surface of your whole Rack of Pork, with "The Rub".
- Let sit at room temperature for 30 minutes to an hour.
- Preheat your oven to 350 degrees Fahrenheit.
- Add about 1/2 centimeter of oil to your roasting saute pan. Heat over med-high heat until the oil is hot.
- Add the Rack of Pork Fat side down and sear for 4 minutes.
- Then do the same to the opposite side.
- Brown all sides as best you can, then turn off the heat but keep your pan on the burner. If pan seems dry AT ALL, add a little more oil.
- Add 1 TBS Butter and the sprigs of Rosemary and Thyme, to the oil. Let them crackle and flavor the oil for a couple minutes.
- Turn your Rack of Pork so it is Fat side down and place the cooked rosemary and thyme sprigs on top.
- Place your roasting pan in the oven and drop the temperature to 325 degrees Fahrenheit.
- Let the Pork Rack roast for 10 minutes, then remove it from the oven and baste the meat generously with the pan juices.
- Place it back in the oven for another 10 minutes, then remove and add the last TBS of butter to the pan, and baste generously again before once more placing it back in the oven.
- Let roast for 15 minutes, then again remove it from the oven and baste it. At this point it is best to check it's internal temperature. When the meat reaches between 138 and 140 degrees Fahrenheit, your pork is done and should be removed from the oven.
- If it hasn't yet reached that temperature, place it back in the oven for another 5 minutes and check again.
- (My 4.5 lb roast that is pictured, took exactly 40 minutes of cooking time to reach 140 degrees Fahrenheit).
- Remove from oven and let rest for 15 minutes, in a warm spot.
- Combine all ingredients except the stalk, in a saucepan over high heat.
- Bring to a boil, then reduce the temperature to low and let simmer for 20-30 minutes until it is ALMOST a glaze.
- Add the chicken stalk and cinnamon
- Let it continue to simmer for another 15-20 minutes.
- Pour through a fine mesh strainer or colander and then serve warm as a resting place for your meat or as a drizzle atop your meat.
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