This Pork Rib Roast is a “something special” recipe you can make for your next family gathering. Its mouthwatering blend of kosher salt, black pepper, fresh rosemary, and a slather of mustard makes this roast pork full of flavor, tender, and juicy. Finally, it is served with a luscious mustard sauce.
Want more irresistible pork recipes? Why don’t you try this Slow Cooker Pork Tenderloin, Bacon-wrapped Pork Tenderloin, Smoked Pork Rib Roast with Cherry Sauce, or Slow-cooker BBQ Ribs (my favorite!)?
Why I Love This Recipe
- Easy to make
- Less expensive than a beef roast
- Juicy and flavorful with the bone-in
- Nice Sunday dinner
- Gorgeous comfort food
- Looks fancy
Helpful Items for This Recipe
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Granite Roasting Pan, 14.5″ Enameled Oval Roaster Pot with Lid
Acacia Wood Carving Board for Meat Large Meat Cutting Board with Juice Groove
See how juicy that is; it is making me drool thinking back to how good this roast was. I will have to make it again soon, and I hope you buy the ingredients and try it and tell me what you think.
Ingredients for Roasted Rack of Pork
Recipe Ingredients
Bone-in loin of pork (frenched) – Choosing a bone-in cut not only adds flavor but also helps keep the pork moist as it cooks. The “frenched” technique (cleaning the bones of meat) gives the roast an elegant look, making it perfect for presentation.
Olive oil – This helps the seasonings adhere to the pork and aids in creating a golden, crisp exterior as it roasts.
Garlic cloves – Fresh garlic brings an aromatic, savory depth that complements the pork and enhances the flavor of the herbs.
Dijon mustard and whole grain mustard – A blend of mustards adds a tangy, slightly spicy layer to the roast, balancing the richness of the meat. The whole-grain mustard also provides texture and a rustic feel.
Rosemary – Fresh rosemary adds a woodsy, aromatic note that pairs beautifully with pork. It’s a classic herb for roasts, adding both flavor and fragrance.
Kosher salt – The coarser grains of kosher salt adhere well to the meat and enhance its natural flavors. Kosher salt also draws out a bit of moisture, helping to form a flavorful crust.
Ground black pepper – This provides a hint of heat and depth, balancing the flavors of garlic and mustard.
Flour – helps to make a thick and flavourful sauce.
White wine – go for a dry white wine and avoid using a sweet one here.
Chicken stock – Combined with white wine, chicken stock adds a savory richness to the gravy, rounding out the flavors and giving the sauce a perfect, pourable consistency.
How do you cook a Pork Rib Roast?
Preheat the oven to 400°F and allow the pork to stand at room temperature for 30 minutes.
Mix the olive oil, both the Dijon and whole grain mustards, garlic, rosemary, salt, and pepper in a small bowl. Rub this mixture generously over the pork. Place the pork in a cast-iron pan.
Roast the pork for about 75 minutes, or until a thermometer inserted into the thickest part reads 145°F. Once done, remove the pork from the pan and transfer it to a cutting board. Tent with foil and let it rest for 10–15 minutes.
Leave about 1/4 cup of drippings in the same cast-iron pan, discarding any excess. Set the pan over medium heat and whisk in the flour, letting it cook for 1 minute. Pour in the white wine, allowing it to cook and bubble until slightly reduced.
Gradually add a bit of chicken stock, whisking as you go. If more space is needed, transfer to a larger pot and add the remaining chicken stock, up to 2 cups total.
Stir in the mustard and rosemary, and adjust the seasoning if needed. Let the sauce simmer for 5 minutes, reducing and thickening. Add more chicken stock for a thinner sauce until it reaches your desired consistency.
Carve the pork between the bones and serve with the warm sauce on the side. Enjoy!
Should I cover my roast when cooking?
There’s no need to do it. Leaving it uncovered allows the exterior to develop a nice, golden-brown crust. However, if the top begins to brown too quickly, you can tent it loosely with foil toward the end of cooking to prevent over-browning while the internal temperature finishes rising.
Covering it during the resting period, on the other hand, is a good idea. A loose foil tent helps keep the heat in, allowing the juices to redistribute throughout the meat, which keeps it tender and juicy.
A pork rib roast is a cut from the rib section of the pork loin that includes a series of rib bones and a layer of flavorful meat surrounding the bones. This cut is known for its rich flavor and tender texture, especially when cooked bone-in, which helps retain moisture and enhances the taste of the meat.
It can also be presented as a pork crown roast, where the ribs are tied in a circular shape. This makes a fancy centerpiece, often served at holidays or special gatherings.
Recipe Pro Tips!
What Size Pork Rib Roast Do You Need?
The size will depend on how many people will be eating. As a rule of thumb, one bone per person is a succulent portion of meat. You can have half of that if you have various side dishes or more meat on the table.
Important Tips for Roasting
First, use a meat thermometer! This is the most essential tip, ensuring you get the pork juicy and cooked to your liking. Second, season generously. It is a big cut of meat, so don’t be afraid of adding extra seasonings if needed to cover the meat fully.
Third, place the roast with the fat side up so the fat melts as it cooks, basting the meat and keeping it moist.
WHAT SHOULD I SERVE WITH A PORK ROAST
My favorite Pork Roast pairings are anything that includes potatoes or sweet potatoes, but I love to add in veggies, too. Here are some of my ideas:
Pork Rib Roast Recipe
Video
Ingredients
Pork Roast
- 4-5 lbs loin of pork frenched
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1/2 tbsp whole grain mustard
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary crushed
- 1 1/2 tsp Kosher salt
- 1/2 tsp ground black pepper
Mustard Sauce
- 5 tbsp all-purpose flour
- 1 cup white wine
- 2 cups chicken stock
- 2 tsp Dijon mustard
- 2 tsp grainy mustard
- 1 tsp fresh rosemary crushed
Instructions
- Preheat the oven to 400°F and allow the pork to stand at room temperature for 30 minutes.
- In a small bowl, mix the olive oil, Dijon and whole grain mustards, garlic, rosemary, salt, and pepper. Rub this mixture generously over the pork. Place the pork in a cast-iron pan.
- Roast the pork for about 75 minutes, or until a thermometer inserted into the thickest part reads 145°F. Once done, remove the pork from the pan and transfer it to a cutting board. Tent with foil and let it rest for 10–15 minutes.
- Leave about 1/4 cup of drippings in the same cast-iron pan, discarding any excess.
- Set the pan over medium heat and whisk in the flour, letting it cook for 1 minute. Pour in the white wine, allowing it to cook and bubble until slightly reduced.
- Gradually add a bit of chicken stock, whisking as you go. If more space is needed, transfer to a larger pot and add the remaining chicken stock, up to 2 cups total.
- Stir in the mustard and rosemary, and adjust the seasoning if needed. Let the sauce simmer for 5 minutes, reducing and thickening. Add more chicken stock for a thinner sauce until it reaches your desired consistency.
- Carve the pork between the bones and serve with the warm sauce on the side. Enjoy!
Comments & Reviews
JACQUELINE GOODMAN says
Recipe looks great but even though it call for 3 garlic cloves I couldn’t find instructions for using it. Do you need to chop it and mix it with the other rub ingredients or do you insert the garlic cloves in the roast to flavor it?
Tara Noland says
Sorry for the omission. It is mixed with the mustards etc. I have added it.
reesa says
What a delicious combination! I am always looking for new ways to cook up a pork lion!
Sarah says
Yum, this looks so good! I love finding new ideas for dinner recipes. Gonna try this.
Sinisa says
Pork is a very cook friendly meat. I love your recipe
Brianne says
This looks so yummy! I always get intimidated cooking a roast but I’ll have to try this one!
Claudia Krusch says
Wow this Rosemary Mustard Loin of Pork looks so delicious. I am sure it will be a hit with my family. I will have to get the ingredients I need to make one for dinner this weekend.
Trish says
How Easy Is That!!
Looks divine, love pork so this is a keeper recipe.
Amy Desrosiers says
I love that you have included such a yummy sauce! This looks so good for the fall weather!
melissa chapman says
I am always afraid to undercook pork but I will use the thermometer. That sauce makes it look so good and the pictures are amazing. Next trip to the market is a pork loin.
Ladonna Dennis Maxwell says
I use rosemary on a lot of our meat dishes! This rosemary mustard loin of pork sounds delicious!
Vera Sweeney says
I can’t wait to try this! It’s so upscale, yet easy to make. I think I’ll serve it with a side of herbed rice.
Jeanette says
This looks delicious! I liked and Rosemary to just about any of my dishes so this dish will definitely be getting made.
Stacie @ Divine Lifestyle says
That sounds absolutely amazing. I love pork loin, and this rosemary mustard sauce will be perfect with it! Om nom nom.
robin rue says
Oh man, that sound GOOD. My whole family is going to gobble this right up when I make it 🙂