- 5-7 lb. Berkshire pork rack, frenched
- 5-6 garlic cloves, minced
- 2 sprigs of fresh rosemary, minced
- 1 Tbsp. kosher salt
- 2 tsp ground pepper
- 3 Tbsp. Coarse ground mustard
- 2 Tbsp. fennel seeds, chopped
- 2 Tbsp. olive oil
- Allow pork to come to stand at room temperature for about 1 hour.
- Preheat oven to 450 degrees.
- Mix rub together and set aside. Pat dry pork with paper towel. Holding a knife along the bones, cut down to separate the meat from the bones, do not cut through, leaving the bottom portion intact. Rub with a portion of the herb mixture.
- Using cooking twine securely tie roast back together, tying between each bone. Then coat the rest of the roast with the remaining herb mixture. Place on a rimmed baking sheet or roasting pan.
- Roast uncovered at 450 degrees for 15-20 minutes and then reduce oven to 350 degrees. Tent with foil if it begins to brown to quickly. Roast until internal temperature reaches 135 degrees (about 1 1/2 to 2 hours depending on size) or until you reach your desired temperature. Transfer pork to a carving board, loosely cover, and allow to rest for at least 20 minutes.