Pork Internal Temperatures: Roasted Rack of Pork (+ Ideal Temps For More Pork Recipes)
Learning pork internal temperatures will help you make juicy, delicious pork recipes that are also safe to enjoy! From pork chops to ground pork, they all need to be cooked to a specific level of doneness. Luckily, everything you need to know about safely cooking pork can be found right here!
2½tablespoonpork seasoning(½ recipe, or use your favorite brand)
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Instructions
To get started, preheat your oven to 450°F (230°C).
Roughly chop your carrots, celery, onion, and apple and place them into a roasting pan alongside the whole, peeled garlic cloves. Then pour in the chicken broth (or water) and place your roasting rack on top.
To prepare your pork, rinse it with cool water and pat it dry. Next, coat all of the sides with Dijon mustard and then generously season it with pork seasoning before placing it onto the roasting rack fat side up.
Once your oven is preheated, place the rack of pork into the oven and cook it for 15 minutes. Then reduce the temperature to 325°F (165°C) and continue to roast the pork for 1½-2 hours, or until the internal temperature reaches 145°F (65°C) (*see note).
After your rack is done cooking, remove it from the oven and transfer it to a large platter or cutting board. Cover the cooked roast loosely with a sheet of aluminum foil, and allow it to rest for 15-20 minutes before slicing and serving (*see note).
Notes
The actual weight of your rack can vary, thus leading to different cook times. The average weight for a 7-8 bone pork rack is 4 ½ pounds/2 kilograms.
The best way to know when your pork is done cooking is by using a meat thermometer and checking the internal temperature in multiple places. You want the temperature to read 145°F (65°C) for medium.
It is incredibly important to let your meat rest for the full 15-20 minutes. If you don't the juices will all run out, leaving you with dry meat.
Don't trim any excess fat away before cooking as it adds flavor! You always want to roast your pork with the fat side up so that all of the juices and flavor runs through the meat while it cooks, instead of straight into the pan.
To store: Slice your rack to make storage easier, and place the meat into an airtight container in the fridge for up to 3 days. Alternatively, leftovers can be tightly wrapped in heavy duty aluminum foil.
To freeze: Place your fully cooked rack into a freezer-safe, sealed container for up to 3 months. Allow it to thaw completely in the fridge before reheating.
To reheat: Bake your leftovers in a preheated oven at 350° (180°C) for 30 minutes, and then allow it to rest for 15 minutes before serving.