Spice-Crusted Rack of Pork with Roasted Root Vegetables

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

rack of pork

💰Cheaper: pork loin

Pork loin is more affordable but less flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

Make the spice rub by combining granulated garlic, dried chili flake, fresh cracked black pepper, crushed fennel seed, crushed coriander seed, brown sugar, and kosher salt in a bowl.

Microplane the zest of one lemon into the spice mixture, avoiding the white pith to prevent bitterness.

Rub olive oil on both sides of the Berkshire pork rack to help the spice mixture stick.

Evenly distribute the spice mixture over the pork rack, ensuring to cover all sides, especially the fat side.

Place the seasoned pork rack in the refrigerator for at least 4 hours, preferably overnight, to let the seasoning penetrate the meat.

Prepare the vegetables by cutting the fennel bulb in half, coring it, and cutting each half into quarters.

Cut one red onion into eight pieces, chop the rutabaga, and dice two carrots and a celery root into roughly one-inch pieces.

Combine the vegetables in a large bowl, add a few tablespoons of olive oil, fresh cracked black pepper, and kosher salt, and toss to coat evenly.

Lay the pork rack fat side up on top of the seasoned vegetables in the bowl.

Pull the leaves off two sprigs of rosemary and sprinkle them over the pork and vegetables.

Preheat the oven to 325°F (163°C).

Roast the pork rack and vegetables in the oven for 1 hour 15 minutes to 1 hour 30 minutes, until the internal temperature of the pork reaches 140°F (60°C).

Use a thermometer to monitor the internal temperature of the pork, which will alert when it reaches 140°F (60°C).

Once the pork reaches 140°F (60°C), remove it from the oven and let it rest for 20 minutes before slicing.

Optionally, leave the vegetables in the oven to caramelize further while the pork rests.

Plate the roasted vegetables and sliced pork rack for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens