Rack of Pork With Peppercorn Sauce

Roast rack of pork is an elegant dinner, perfect for special occasions, but easy enough to make for a special Sunday supper. It’s topped with a delicious green peppercorn sauce that is easy to prepare while the pork is resting.

What is a Rack of Pork?

Rack of pork, also known as pork rib roast, comes from the rib area of the loin, so it contains a bit more fat. This makes it very flavorful. 

I’m generally disappointed with pork loin because it’s been bred and trimmed to be so lean that it’s lost a lot of its flavor. I much prefer the rack of pork with its nice layer of fat on top that keeps it moist and succulent. 

You can remove the fat after roasting if you’re so inclined. I choose not to “French” the bones, which means scraping them to make them look pretty. 

About This Roast Pork Recipe

For years and years our Christmas dinner was completely, traditionally English. Prime rib, creamy horseradish prime rib sauce (the straight stuff too), Yorkshire pudding, creamed spinach, and mashed potatoes, finished off with an English Trifle. 

One year we added several extra guests to the list and my Mom, who has never subscribed to the “family hold back” adage, decided to bring in two main courses for Christmas dinner.

Mom came up with a second Scandinavian Christmas menu featuring this roast rack of pork with green peppercorn sauce, homemade applesauce, and a delicious braised purple cabbage. 

Which was most popular? The rack of pork beat out the prime rib by a nose. 

How to Prepare Pork Rib Roast

This recipe comes from Ina Garten, The Barefoot Contessa.

You’ll need a 5-7 pound rack of pork ribs with the bones in. You can have the butcher trim the bones and remove some of the fat if you’d like. But it’s important to leave some on to keep the meat moist. 

Mix olive oil, mustard, ground fennel, salt and pepper and spread the mixture over the pork. Allow to sit overnight in the fridge, or at room temperature for a couple hours.

Roast at 400F until the internal temperature reaches 140F.

For the green peppercorn sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn’t 1/4 cup, add enough butter to the pan to make 1/4 cup total.

Over medium heat, whisk the flour into the fat and cook for 1 minute. Add wine and scrape up all the brown bits from the bottom of the pan. 

Add the chicken stock, remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt and 1/2 teaspoons black pepper.

Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.

Spoon sauce over the pork when plating.

What to Serve With Rack of Pork

This pork rib roast recipe can be served with any vegetable, and/or a hearty casserole-type side dish. Try it with some of the following: 

• Old Fashioned Cornbread Dressing
• Classic Pommes Anna
• Cranberry Pecan Wild Rice
• Roasted Fingerling Potatoes

Rack Of Pork With Green Peppercorn Sauce

Cynthia

Roast rack of pork with green peppercorn sauce, from Emeril Lagasse. Serves 8 with leftovers

5 from 41 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Entree

Cuisine Scandinavian

Servings 8

Calories 477 kcal

Ingredients

  

1x2x3x

• 6 pounds rack of pork bone in, (between 5-7 lbs).
• 2 Tablespoons olive oil
• 4 teaspoons Dijon mustard divided
• 4 teaspoons whole grain mustard divided
• 1 teaspoon ground fennel seed
• Kosher salt
• Freshly ground black pepper

Green Peppercorn Sauce

• 3 Tablespoons flour
• 1 cup white wine
• 3 cups chicken stock
• 1/4 cup green peppercorns in brine drained

Instructions

 

• Preheat oven to 400 degrees F. Allow the pork to come to room temperature for 30 minutes. Place the pork, fat side up in a roasting pan just large enough to hold it comfortably.
• In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the ground fennel, 2 teaspoons salt and 1/2 teaspoons black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F.
• Remove from the oven and transfer to a cutting board and cover tightly with foil for 20 minutes, while you make the sauce.

Green Peppercorn Sauce

• For the sauce, remove all but 1/4 fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total.
• Over medium heat, whisk the flour into the fat and cook for 1 minute.
• Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt and 1/2 teaspoons black pepper.
• Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.

Nutrition

Serving: 1personCalories: 477kcalCarbohydrates: 7gProtein: 66gFat: 16gSaturated Fat: 4gCholesterol: 181mgSodium: 326mgPotassium: 1190mgFiber: 1gSugar: 2gVitamin A: 7IUVitamin C: 1mgCalcium: 26mgIron: 2mg

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