Glazed rack of pork

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10 min


8 to 10 servings

* PLUS Cooking time: 5 minutes, Roasting Time: 240 minutes


  • 1.5 kg boneless pork loin roast , or 3-kg bone-in rack of pork
  • 2 garlic cloves , minced
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp fresh-ground black pepper
  • 1 tsp dried rosemary
  • 1 cup beef or chicken broth , or bouillon


  • Preheat oven to 350F (180C). Make many shallow 1-inch (2.5-cm) slits over surface of pork, especially through fat layer. Mix garlic with salt. Spread mixture over roast, pressing a little into slits. Place in a shallow baking dish.
  • Roast in centre of preheated 350F (180C) oven, uncovered, for 1-1/4 hours for a boneless roast or 2 hours for a rack. Stir oil with Dijon, honey and pepper. Crush rosemary and add to mixture. After initial roasting time is up, cover roast with Dijon mixture then baste every 15 minutes until a meat thermometer registers 155F (70C), from 30 to 45 minutes. If roast browns too quickly, loosely cover with foil. Let roast sit outside oven 5 minutes before carving.
  • Skim off and discard any fat from pan juices. Add broth and scrape up browned bits. Pour into a small saucepan. Boil gently until slightly reduced, about 5 minutes. Slice pork and serve with pan juices.

Nutrition (per serving)

  • Calories
  • 204,
  • Protein
  • 26.7 g,
  • Carbohydrates
  • 2.2 g,
  • Fat
  • 9.2 g,
  • Sodium
  • 293 mg.

Juicy roast pork is lightly flavored with a rich glaze of Dijon, honey and rosemary.