Rack Of Pork Recipe

Trim and season

Pat the Iberico pork rack dry with paper towels. If the rack still has a heavy layer of fat, score it in a crosshatch pattern without cutting into the meat. Rub the rack all over with the minced garlic, chopped rosemary, thyme, Dijon mustard, olive oil, sherry vinegar and then season evenly with kosher salt and freshly ground black pepper. Let sit at room temperature for 30 minutes or refrigerate, covered, for up to 6 hours. If refrigerated, bring to room temperature for 30–45 minutes before cooking.

Preheat oven

Preheat the oven to 375°F (190°C). Position a rack in the center of the oven.

Prepare onion for roasting

While the pork comes to temperature, heat a small ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter until the butter foams. Place the halved onion cut-side down and sear for 4–5 minutes until well browned. Sprinkle the cut surfaces with the brown sugar and cracked black pepper.

Roast onion

Move the onion (in the skillet or transferred to a baking dish) to the preheated oven and roast for 25–30 minutes, until the onion is soft and caramelized at the edges. If the onion begins to darken too quickly, reduce oven temperature to 350°F (175°C). Remove from oven and set aside, keeping juices in the pan for the sauce.

Roast pork rack

While the onion roasts (or immediately after), heat a heavy ovenproof skillet or cast-iron pan over medium-high heat with 1 tablespoon neutral oil until shimmering. Place the pork rack fat-side down and sear without moving for 2–3 minutes until deeply browned. Sear the sides and bones briefly (about 30–45 seconds each) to build color. Transfer the seared pork to the oven on the same skillet or a roasting pan, positioning fat-side up. Roast at 375°F (190°C) for 18–25 minutes for medium-rare to medium doneness (internal temperature 125–135°F / 52–57°C). Use an instant-read thermometer in the thickest part of the meat (not touching bone).

Rest pork

Remove the pork from the oven when it reaches desired temperature. Tent loosely with foil and rest for 10–12 minutes — carryover cooking will raise the temperature a few degrees to the target. While the pork rests, proceed to make the pan sauce using roasted onion drippings.

Make pan sauce with roasted onion

Place the skillet with roasted onion juices over medium heat. If using a separate roasting pan, transfer pan juices and the roasted onion into a medium sauté pan. Add the dry sherry or Madeira (if using) and deglaze, scraping up browned bits with a wooden spoon. Let the liquor reduce by half (about 1–2 minutes). Add the chicken or pork stock and bring to a simmer. Cook until sauce reduces by about one-third (4–6 minutes). Stir in the balsamic vinegar and honey, taste and adjust seasoning with salt and pepper. Off the heat, whisk in the cold cubed butter one piece at a time to emulsify and slightly thicken the sauce. Stir in chopped fresh parsley.

Carve and serve

Transfer the rested pork rack to a cutting board. Using a sharp chef’s knife, slice between the bones into individual chops or cut into double chops as desired. Arrange slices on a warmed platter or plates, spoon the roasted onion and pan sauce over the meat, and finish with a light sprinkle of flaky sea salt if desired. Serve immediately alongside roasted vegetables or potatoes.

Timing notes

Total cook time will vary by rack size. Aim for final internal temperature 130°F (54°C) for medium-rare to 140°F (60°C) for medium after resting. Keep the roasted onion juices and pan drippings for the sauce to ensure flavor continuity.