Best 2 Double Rack Of Pork With Burnt Orange Caramel Pan Sauce Recipes

ROASTED DOUBLE RACK OF PORK WITH MOREL MUSHROOM PAN SAUCE

Roasted Double Rack of Pork with Morel Mushroom Pan Sauce image

Provided by Bruce Aidells

Categories Garlic Mushroom Pork Roast Christmas Winter Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 9

Ingredients

3 large garlic cloves
2 shallots, quartered
3 tablespoons olive oil
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
2 tablespoons coarse kosher salt
1 tablespoon ground black pepper
2 8-bone racks of pork (each 5 1/2 to 6 1/2 pounds), chine bone cut off
Morel Mushroom Pan Sauce

Steps:

Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
Position rack in bottom third of oven and preheat to 350°F. Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 20 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.

ROAST RACK OF PORK WITH CARAMELIZED MAPLE ONIONS

Roast Rack of Pork with Caramelized Maple Onions image

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (2-pound) pork rack with 4 bones attached
Salt and black pepper
2 ounces olive oil
3 yellow onions, sliced
1-inch fresh ginger, crushed
1/2 stick cinnamon
1 star anise
3 tablespoons sweet butter
4 tablespoons maple sugar
3 1/3 cups apple cider

Steps:

Season both sides of rack with salt and pepper 20 minutes before cooking. Sear in heavy saute pan with olive oil until rack is well caramelized. Set aside.
Preheat oven to 350 degrees F. In same pan, add sliced onions, ginger, cinnamon, star anise and butter. Slowly cook until onions are well caramelized. Add maple sugar and cook for 2 minutes.
Deglaze with cider, adjust salt and pepper to taste and reduce until a glaze forms. Completely cover rack with half of onion compote. Transfer to roasting pan and place in oven. Cook at 20 minutes per pound or until internal temperature is 150 degrees F. Halfway through cooking time, pour over remaining half of onion compote. Remove from oven and let rest for 10 minutes before slicing. Discard the cinnamon stick and star anise.

Tips

To ensure that the pork cooks evenly, use a meat thermometer to check the internal temperature. The pork should be cooked to an internal temperature of 145 degrees Fahrenheit.
If you don't have a meat thermometer, you can check the doneness of the pork by inserting a knife into the thickest part of the meat. If the juices run clear, the pork is cooked.
Let the pork rest for 10 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and juicy pork.
To make the burnt orange caramel pan sauce, be sure to use a heavy-bottomed saucepan. This will help to prevent the sauce from burning.
When making the burnt orange caramel pan sauce, be sure to cook the sugar over medium heat. This will help to prevent the sugar from burning.
If the sugar starts to burn, immediately remove the saucepan from the heat and stir in some water. This will help to stop the sugar from burning.
Once the sugar has melted and turned amber in color, carefully add the orange juice. Be careful, as the orange juice may splatter.
Once the orange juice has been added, bring the sauce to a boil. Then, reduce the heat and simmer for 5 minutes, or until the sauce has thickened.

Conclusion

Double rack of pork with burnt orange caramel pan sauce is a delicious and elegant dish that is perfect for a special occasion. The pork is cooked to perfection and the sauce is rich and flavorful. This dish is sure to impress your guests.