Preheat your oven to 400°F (205°C).

In a small saucepan, melt the butter over low heat. Stir in the Italian herbs blend along with a few sprigs of fresh rosemary, thyme, and sage to infuse the butter.

Pat the rack of pork dry with paper towels.

Brush the melted herb butter all over the pork, making sure it’s well coated.

Season generously with salt and pepper.

Place additional fresh rosemary, thyme, and sage sprigs around and under the pork in the roasting pan.

Roast at 400°F for 20 minutes to develop a golden crust.

Reduce the oven temperature to 350°F (175°C) and continue roasting for 45–60 minutes, or until the internal temperature reaches 140–145°F for juicy, slightly pink pork.

Remove from the oven and let the rack rest for 10–15 minutes before slicing so the juices redistribute.