Reverse-Sear Roasted Rack of Pork
1 large bone-in French Cut Pork Loin Roast
2 teaspoons paprika
2 teaspoons light brown sugar
½ teaspoon crushed red pepper flakes
1 ½ teaspoon garlic powder
Preheat oven to 250-degrees F. Adjust oven rack to center position. Season pork liberally with salt and pepper. In a small bowl, mix together paprika, brown sugar, red pepper flakes, and garlic powder. Rub spice mixture all over pork.
Place pork on a wire rack set in a rimmed baking pan. Place pork roast in oven and roast until internal temperature reaches 140-degrees F, about 2 hours. Remove roast from oven and tent with aluminum foil for at least 15 minutes and up to 45 minutes. Increase oven temperature to 500-degrees F. Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Remove from oven and tent with foil again, and allow to rest 15 minutes. Carve roast by slicing between each rib. Serve.