Herb & Garlic Encrusted Rack of Pork

As I mentioned in my last post, cooking with a rack of pork is an entirely new experience for me. I spent hours trying to decide how to prepare it and came up with a list of over 20 different possibilities. I was struggling to choose so I asked Eric for his input. His thought was that when you have such a nice cut of meat, you should let the meat shine and not do too much to interfere with it. That sounded like pretty good logic to me, so I went with it.

When it comes to pork, I am notorious for overcooking it just because I get nervous about it being undercooked. However, armed with a meat thermometor, I no longer worry, especially now that the USDA has lowered the temperature guidelines for pork.

Did you know about that? In May, the USDA reduced the temperature guideline for pork loins, chops and roasts from 160 to 145 degrees F, with a three-minute rest. This will yield a juicy, flavorful product that may be pinker in color than most home cooks are used to. This is so comforting to me. I’ll no longer when I cut a pork roast and see a little pink in the slices as long as the temperature is at least 145 degrees. I can’t tell you how many nights I’ve sliced pork and then thrown the plate in the microwave for several minutes just until all of the pink is gone.

I cooked this rack of pork to exactly 145 degrees and it really was tender, juicy and delicious. The herb and garlic crust added the perfect flavor to each bite. We all really enjoyed it and the seconds and thirds that got passed around the table were definitely proof of that!

Herb & Garlic Encrusted Rack of Pork

  • 1 head garlic
  • 2 T. fresh Rosemary
  • 1 T. coarsely ground sea salt
  • 2 t. dried thyme
  • 2 t. coarsely ground black pepper
  • 1/3 c. olive oil
  • 1 5-lb. rack of pork

1. Peel and slice all of the cloves of garlic. Mince garlic along with the fresh Rosemary. Transfer to a bowl and stir in the salt, thyme, pepper and olive oil until thoroughly combined.

2. Place the rack of pork on a foil-lined baking sheet with the bones on the bottom. Press the garlic and herb mixture on top of the pork.

3. Bake at 425 degrees for 10 minutes then reduce temperature to 350 degrees and continue cooking for about 15 minutes per pound, until the pork reaches 145 degrees. (If the crust starts to brown too quickly, loosely tent with foil and continue cooking.) Remove and let rest for 3-5 minutes before slicing.

As you can see, this rack of pork makes a truly impressive presentation. With the holiday season upon us, I think this would be the perfect main dish for an early Christmas party. It would make a great sit down meal, although since it is so easy to slice into individual pieces, I think it would also be a fun yet impressive addition for a more casual party.

If you want to add a rack of pork to one of your holiday parties this year, I’d love to help you get started! As part of my project with The Motherhood, Costco and The National Pork Board, I have one $25 Costco gift card to giveaway. To enter, simply leave a comment on this post. Good luck!

Full Disclosure – This post was written by me in participation with a program from The Motherhood for Costco and the National Pork Board. I received products to facilitate my recipe creation and a stipend for my time. However, all thoughts and opinions are entirely my own.

31 thoughts on “Herb & Garlic Encrusted Rack of Pork

  1. We eat a lot of pork, but I’ve never tried Rack of Pork. Will have to cook one now – it looks delicious. I love shopping at Costco and would love to win the $25 gift card.

  2. This looks amazing – you summed up all my ‘fears’ of trying to make them as well, you encouraged me to try it – thank you!

  3. That looks SO yummy! We love pork but I’ve only ever cooked pork chops. I’d love to try this! Thanks!
    ljatwood at gmail dot com

  4. I have looked at rack of pork looking somewhat formidable but have never tried one. However reading your article I now think I would have success. Thanks so much for the recipe.

  5. Glad you were able to have fun with this! We are relatively new Costco members ourselves and would love to have $25 to spend there!

  6. This recipe looks absolutely delicious & so easy. Just my “cup of tea.”
    Thanks for the info re. the new pork temps., didn’t know that.

  7. We never tried a rack of pork. My husband cooks Boston butts on the grill about every year. He makes enough barbeque to last us for the whole year. I bought pork sirloins last week from Costco. They came out pretty good, and we are having some of the left overs tonight. I visit Costco every week, and would love to have a $25 coupon.


  8. Looks delicious!! We butchered a pig earlier this year and I still have meat to use so I’m on the lookout for recipes!

  9. I’m so glad that the recommended temp was lowered! I can’t tell you how many shoe-leather tough pork chops we’ve had to endure because I was desperately trying to get to that elusive 160* mark. The crust sounds delicious!

    1. oops. Just noticed that my email address on the entry is wrong, it should be merritallant@ (I typoed and forgot the “i”).

  10. I love your website! I don’t think I’ve ever commented, but I’m a frequent visitor. Some of our favorite recipes include Red Beans and Sausage, Deconstructed Stuffed Chicken Broccoli, Italian Skillet dinner, and Pumpkin Pasta sauce! I especially love your site because you cook from scratch, and that is rare nowadays!

  11. Wow!! It was great! cooked it for New Years Eve and it turned out great. Every one loved it, what a great recipe, made it as written without any changes.

  12. I was so pleased to be able to make this recipe—-just as written—-no changes! It was totally delicious! I served it to company who agreed 100%! Thank you so much for making this available! Talk about an easy recipe that makes you look like an expert cook! Yum!

  13. Picked up a rack of pork at Costco and found this recipe. Tried it last evening and it was fantastic! Better than any pork I have ever had in a restaurant. Will do it next time I have a dinner party.

  14. Just purchase a Rack of Pork from Costco, was looking for a recipe and stumbled upon yours….sounds great! Will be making this tomorrow using your recipe. Thanks!

  15. In Costco today saw the pork racks and decided just the thing for Easter dinner because one family member doesn’t like lamb, another dislikes ham, turkey is for thanksgiving, beef for Christmas, and chicken, just plain dull. Looked for a recipe, found yours, sounds perfect (I think i’ll add a little fennel) so pork rack it is. Thanks and Cheers.

  16. I bought a huge rack of pork at Costco and followed the directions………and not only was the smell heavenly while cooking, it came out absolutely PERFECT and everyone ate it like there was no tomorrow. I’m making it again right now as I post this, and the aroma has filled the house…….drool!

Comments are closed.