Rack of pork roast-Holiday Roast

rack of pork

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning is a budget-friendly alternative.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Brown sugar is a cost-effective sweetener.

Clean the bones of the rack of pork to make it look presentable.

Crush a few cloves of garlic and poke holes in the meat to stuff the garlic in.

Score the top of the fat for presentation.

Season the back side of the pork with garlic and herb seasoning and rub with olive oil.

Heat a pan with avocado oil until it's hot, around 322-333°F.

Sear the pork in the hot pan until browned on one side, then flip it to sear the other side.

Place sliced onions on the bottom of the rack and season the top with salt and pepper.

Put the pork in a preheated oven at 450°F for 15 minutes, then reduce the temperature to 350°F until the internal temperature reaches 140-145°F.

Prepare vegetables by seasoning them with salt, pepper, and olive oil, and cook them separately.

After 15 minutes, pull the vegetables out and cook them longer if needed.

Let the pork rest covered with aluminum foil for about 20 minutes after cooking.

Check the internal temperature of the pork; if it's below desired doneness, heat it in gravy until cooked through.

Plate the pork with vegetables and collard greens, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens