Roasted Rack of Pork


As the harvest is in full swing, I’ve been focusing my efforts on discovering local products, including meats, cheeses and wines. I have been sampling some delicious Quebec wines (more to come!) and naturally my mind began to wander to the food pairings I would serve to bring out their flavours.

Roasted rack of pork is not something that jumps to mind as a traditional family meal, yet it is easy to prepare and impresses a crowd. Try this recipe at your next family get together or for a weekend meal!

Preparation time: 45 minutes
Total time: 2 hours 15 minutes
Serves: 8


Rack of Pork

1 rack of pork (approximately 2 kg/5 lb.)
2 cloves garlic, peeled and thinly sliced
20 mL (4 tsp.) herbes de Provence
5 mL (1 tsp.) freshly ground pepper
1 mL (¼ tsp.) cayenne pepper or other hot pepper
7 mL (1½ tsp.) salt
60 mL (¼ cup) Dijon mustard
3 Spanish onions, peeled and cut into thin, 1-cm (½-in.) wedges
4 cloves garlic, peeled
5 mL (1 tsp.) salt
60 mL (¼ cup) olive oil


  • Preheat oven to 250°C (450°F).
  • Make about 12 incisions ½ cm (¼-in.) deep in the fat on the rack of pork and insert the slices of garlic inside.
  • Mix together the herbes de Provence, pepper, cayenne pepper, salt, and mustard in a bowl.
  • Spread the mixture over the entire rack of pork.
  • Mix together the onions, garlic, salt, and olive oil in a large bowl. Line a 30 x 45 cm (12 x 18 in.) drip pan with parchment paper and place the onions on it. Place the rack of pork on top of the onions.
  • Bake in the oven for 15 minutes and then reduce oven temperature to 200°C (400°F). Bake until internal temperature reaches 68°C (155°F), about 1 hour and 15 minutes.
  • Remove from oven; tent with foil and let stand 5 to 10 minutes before slicing.

Suggested accompaniments: Mashed potatoes with carrots and squash

Did You Know?

Pork production represents nearly 30% of all agricultural activities in the province and employs 22,000 people.

Photo credit: IGA



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