This pork rack roast with pan jus and roasted vegetables is a French-inspired Sunday classic that delivers both tenderness and elegance. The meat is seared, brushed with Dijon mustard and steak spices, and slow-roasted over bones for maximum flavor. Finished with a glossy homemade jus and caramelized vegetables, it’s a restaurant-quality dish that’s easy to reproduce at home in Canada or the USA. Learn how to roast pork perfectly every time—juicy inside, golden outside—with Chef Michel Dumas’s step-by-step method.

Based on my video, with a few chef tweaks for juiciness and repeatability

Why this works (and what I changed)

This is my polished roast pork rack you can serve for Sunday dinner or holidays in Canada and the USA. Compared to the video, I’ve made a few changes since publishing to make it juicier, more consistent, and easier:

Lower oven temp (325°F / 160°C) and pull at 149–153°F / 65–67°C for a blush-juicy center after resting.
Simplified vegetables: roast mostly uncovered so they caramelize without triple handling.
Brighter pan jus: a quick wine (or sherry vinegar) deglaze lifts richness without turning the sauce heavy.
Optional pre-salting (dry brine) for deeper seasoning.

You’ll get a mahogany crust, succulent slices, and a glossy jus that tastes like a small bistro’s best work.

Ingredients & gear notes

Pork rack (bone-in, “côtes secondes”): nicely marbled, 4–6 ribs (about 2–2.5 kg / 4.4–5.5 lb).
Vegetables: choose a colorful medley — carrots, fennel, red onions, mushrooms, plus small potatoes. Blanch asparagus briefly so it stays bright.
Bones & trimmings: if your rack comes with the chine/bones trimmed off, roast them under the meat to boost the jus.
Probe thermometer is your best friend for a stress-free roast.

Ingredients

2.2–2.5 kg (4.8–5.5 lb) bone-in pork rack, 4–6 ribs
20 g (4 tsp) fine salt (or 1% of meat weight; for dry-brine)
20 g (1½ tbsp) Dijon mustard
8 g (2 tsp) steak spice (or black pepper + garlic powder + thyme)
30 ml (2 tbsp) olive oil (searing)
30 g (2 tbsp) butter + 2 garlic cloves + 2 thyme sprigs (basting)

Vegetables

600 g (1 lb 5 oz) small potatoes
400 g (14 oz) carrots, cut large
300 g (10 oz) fennel, wedges
250 g (9 oz) red onion, wedges
250 g (9 oz) mushrooms, halved
200 g (7 oz) asparagus, trimmed
45 ml (3 tbsp) olive oil, 10 g (2 tsp) salt, pepper to taste

Jus (Pan Sauce)

300–500 g (0.7–1.1 lb) pork bones/trimmings (optional but ideal)
15 g (1 tbsp) tomato paste or 150 g (5 oz) chopped tomato
15 g (2 tbsp) flour (light singe; optional)
120 ml (½ cup) dry white wine or 15 ml (1 tbsp) sherry vinegar + water
750 ml (3 cups) unsalted chicken stock
10 g (2 tsp) cold butter (to finish), salt/pepper

Instructions

(Optional dry-brine, Day-Before): Sprinkle 20 g salt evenly over the pork. Refrigerate uncovered 12–24 h.
Heat oven to 325°F / 160°C.

Start the base (optional bones): Place bones, a few onion/carrot pieces, and tomato paste on a tray. Roast 20–25 min to brown. Splash wine to deglaze, scrape, then add stock. Keep warm.

Vegetables: Toss potatoes, carrots, fennel, onion, mushrooms with olive oil, salt, pepper. Spread on a large sheet pan, uncovered. Roast on a lower rack now (they’ll take 45–60 min total; turn once).
Sear the pork: Pat dry. Heat olive oil in a wide pan. Sear rack on all sides until golden. Baste with butter + smashed garlic + thyme for 30–60 s.

Season & mount: Brush with Dijon, dust with steak spice. Transfer to a rack set over a shallow pan (or on the bone tray). Insert probe into center.

Roast: Cook until 149–153°F (65–67°C) internal, about 1 h 30 to 2 h depending on size. Rest 20 min, loosely tented.
Asparagus: Blanch 4 min in salted boiling water; drain. Toss with a little butter/salt/pepper just before serving.

Pan jus: Skim fat from roasting tray, leaving 1–2 tbsp. Sprinkle flour (optional), stir 30 s. Deglaze with wine (or vinegar + splash water), scrape the fond, add stock (including any from bones). Simmer 15–25 min to a light gloss. Whisk in cold butter. Season and add 1 tsp wine or vinegar to brighten if needed. Strain.
Carve & serve: Slice between bones. Serve with roasted vegetables, asparagus, and warm jus.

Step-by-step overview

(Optional) Day before: dry-brine the pork (1% salt by weight).
Roast base: brown bones/aromatics, deglaze with wine, add stock.
Sear the rack in oil, baste with butter + garlic + thyme.
Dijon + spice crust, set on bones, roast gently to 149–153°F (65–67°C). Rest.
Vegetables roast uncovered; blanch asparagus and finish in butter.
Pan jus: skim, singe (light flour), deglaze, reduce to glossy, adjust with a hint of acid and cold butter.

Sides that pair perfectly

For classic French steakhouse vibes, serve with Parisian Potatoes, Traditional Gratin Dauphinois, or Homemade Mashed Potatoes. Add a crisp salad like Homemade Caesar (authentic) or Greek Salad. Grain lovers: Rice Pilaf (stovetop). For sauce nerds: Creamy Mushroom Sauce for Steak, Roquefort Sauce, or a spoon of Homemade Garlic Butter on vegetables. Dessert? Moist Apple Cake or Foolproof Lemon Meringue Pie.

Substitutions & variations

Cut: Pork loin roast (boneless) works; remove 10–15 min earlier due to quicker cooking.
Seasoning: Swap steak spice for cracked black pepper, garlic powder, thyme, paprika.
Deglaze: Dry white wine, cider, or sherry vinegar + splash water.
Vegetables: Use what you love — parsnips, Brussels sprouts, or Parisian Potatoes.
Gluten-free: Skip flour singe; reduce jus longer or whisk in a pea-sized beurre manié made with gluten-free flour.

Make-ahead & storage

Day-before: dry-brine the pork; pre-trim bones; cut vegetables.
Leftovers: refrigerate 3–4 days. Reheat gently, moisten with a spoon of stock/jus.
Use-ups: Fold sliced pork into Rustic Pork Stew style lunches or make a warm sandwich with Homemade Mayonnaise.

FAQ

Can I roast at 350°F (175°C)?
Yes, but it cooks faster and risks dryness. 325°F (160°C) is safer; pull at 149–153°F (65–67°C) and rest.

Do I need to truss?
If the cap is loose, tie a few loops so it roasts evenly.

My jus isn’t glossy — help!
Reduce a bit longer, whisk in 1 tbsp cold butter off heat, and add a teaspoon of wine or vinegar to brighten.

What if I don’t have bones?
Roast directly on a rack over a shallow pan with onions/carrots underneath for drippings, then deglaze.

What salads go well on the side?
Greek Salad, Caesar, or a spoon of Homemade Tartare Sauce with roasted potatoes for a brasserie feel.

What to serve with (suggested posts)

Potatoes: Parisian Potatoes, Gratin Dauphinois, Mashed Potatoes
Salads: Greek Salad, Authentic Caesar
Sauces & extras: Mushroom Sauce, Roquefort Sauce, Garlic Butter, Beurre Manié
More pork inspiration: Rustic Pork Stew, Caramel Pork
Dessert: Moist Apple Cake, Lemon Meringue Pie

Perfect Pork Rack Roast with Pan Jus and Roasted Vegetables — Juicy, Bistro-Style Recipe

This pork rack roast with pan jus and roasted vegetables is a French-inspired Sunday classic that delivers both tenderness and elegance. The meat is seared, brushed with Dijon mustard and steak spices, and slow-roasted over bones for maximum flavor. Finished with a glossy homemade jus and caramelized vegetables, it’s a restaurant-quality dish that’s easy to reproduce at home in Canada or the USA. Learn how to roast pork perfectly every time—juicy inside, golden outside—with Chef Michel Dumas’s step-by-step method.

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Prep Time 30

Cooking Time 2

Category Main Course

Cuisine French

Portions 6 Portions

Calories 500 kcal