Double Rack of Pork with Burnt Orange-Caramel Pan Sauce

Name: Double Rack of Pork with Burnt Orange-Caramel Pan Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps freshly ground black pepper; 59 milliliters bourbon; 2 teaspoons cornstarch; 3 Tbsps chopped fresh sage; 3 Tbsps chopped fresh thyme; 3 Tbsps kosher salt; 10 servings Kosher salt and freshly ground black pepper; 59 milliliters (or more) fresh lemon juice; 473 milliliters low-salt chicken broth; 5 Tbsps olive oil; 237 milliliters fresh orange juice; 2 Tbsps orange liqueur (such as Cointreau or Grand Marnier); 2 Tbsps orange marmalade; 4 larges oranges; 7 kilograms 6-bone racks of pork (about total), chine bone removed, fat trimmed to 1/4 thickness, rib bones frenched; 118 milliliters sugar

You can never have too many side dish recipes, so give Double Rack of Pork with Burnt Orange-Caramel Pan Sauce a try. This recipe serves 10. Watching your figure? This dairy free recipe has 180 calories, 2g of protein, and 7g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of oranges, low-salt chicken broth, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Pulse oil, sage, thyme, salt, andpepper in a small food processor or finelychop on a work surface to form a paste.

Ingredients you will need

Thyme

Sage

Salt

Cooking Oil

Equipment you will use

Food Processor

Place roasts, bone side down, on a worksurface. Using a small knife, score fat 1/4"deep with six 3"-long diagonal slices. Rubroasts with herb paste, massaging someinto each slit.

Ingredients you will need

Bone

Equipment you will use

Knife

Let rest at room temperaturefor 2 hours.

Meanwhile, using a vegetable peeler,remove zest (orange part only) from1 orange in 3"-long strips. Using a knife, cutzest crosswise into 1/8"-wide strips; set aside.

Ingredients you will need

Vegetable

Orange

Equipment you will use

Peeler

Knife

Cut peel and white pith from remainingoranges. Slice all oranges into 1/4"-thickrounds; transfer to a large roasting pan.

Ingredients you will need

Orange

Equipment you will use

Roasting Pan

Place orange zest strips in a smallsaucepan. Cover with water; bring to a boiland simmer for 3 minutes. Strain zest; setaside for sauce and discard liquid in pan.

Ingredients you will need

Orange Zest

Sauce

Water

Equipment you will use

Frying Pan

Arrange a rack in lower third of ovenand preheat to 425°F.

Place pork roastsin roasting pan over orange rounds so thatroasts face each other and the rib bonesinterlock. Wrap bone tips in foil to preventburning. Roast until meat is golden brown,about 45 minutes. Reduce heat to 350°Fand roast until an instant-read thermometerinserted into center of roast registers 135°F,about 25 minutes longer.

Ingredients you will need

Orange

Bone

Meat

Pork

Wrap

Equipment you will use

Roasting Pan

Aluminum Foil

Transfer porkto a carving board and tent loosely with foil.

Equipment you will use

Aluminum Foil

Let rest for 20 minutes.

Meanwhile, stir sugar and 1/4 cuplemon juice in a small heavy saucepan overmedium heat until sugar dissolves. Increaseheat to medium-high and cook without stirring,occasionally swirling pan and brushingdown sides with a wet pastry brush, untilcaramel is deep amber, about 8 minutes.

Ingredients you will need

Juice

Sugar

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Remove pan from heat; gradually whiskin orange juice and bourbon. Set pan overmedium heat and simmer for 5 minutes.Stir in reserved orange zest, broth, andmarmalade. Boil until reduced to 2 cups,about 15 minutes. Set caramel sauce aside.

Ingredients you will need

Caramel Sauce

Orange Juice

Orange Zest

Bourbon

Broth

Equipment you will use

Frying Pan

Whisk cornstarch and 2 tablespoons water ina small bowl; set aside.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Whisk

Bowl

Transfer orangeslices from roasting pan to a warm platter. Spoon off and discard fat from drippings in pan.

Equipment you will use

Roasting Pan

Place roasting pan over 2 burners setat medium heat.

Equipment you will use

Roasting Pan

Pour in reserved caramelsauce; set saucepan aside. Using a woodenspoon, scrape up any browned bits frombottom of roasting pan. Boil for 30 seconds,then return sauce to reserved saucepan.Stir in liqueur. Bring sauce to a boil;whisk in cornstarch mixture. Boil, stirringconstantly, for 2 minutes. Season sauceto taste with salt, pepper, and more lemonjuice, if desired.

Ingredients you will need

Corn Starch

Liqueur