CIDER-GLAZED RACK OF PORK

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cider-Glazed Rack of Pork image

Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try:Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 1/2 cups plus 1 teaspoon coarse salt
1 1/3 cups sugar
1 (4- to 5-pound) 5-bone rack of pork, frenched
1 teaspoon freshly ground pepper
3 cups apple cider
2 teaspoons apple cider vinegar
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon chile powder

Steps:

  • Fill a large pot with 2 quarts water; add 1 1/2 cups salt and sugar. Bring to a boil over high heat and cook until salt and sugar are dissolved. Remove from heat and let brine cool completely.
  • Place pork in a large container and cover with brine. Transfer to refrigerator and let marinate for 45 minutes. Remove pork from brine and pat dry with paper towels.
  • Preheat oven to 425 degrees with rack in the center. Fit a roasting pan with a rack and set aside.
  • Season pork with remaining 1 teaspoon salt and 3/4 teaspoon freshly ground pepper. Place pork on rack and transfer to oven; cook until an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the pork, about 45 minutes.
  • Meanwhile, place cider in a medium saucepan over medium-high heat until reduced and turns into a dark golden-brown loose syrup, about 20 minutes. Remove from heat and add vinegar; stir to combine. Pour glaze into a small bowl and transfer to refrigerator; let cool.
  • In a small bowl, mix together paprika, cumin, remaining 1/2 teaspoon black pepper, and chile powder; set spice mixture aside.
  • Brush half of the glaze over pork and return to oven for 2 minutes more. Remove from oven and let stand for 15 minutes; brush with remaining glaze and sprinkle with spice mixture.
  • Cut the pork rack into chops by cutting between each set of bones; transfer chops to a large platter. If any glaze remains, add juices from pork to glaze and stir to combine; pour over chops and serve immediately.

Robi kumar
[email protected]

I'm a huge fan of pork rack and this recipe did not disappoint. Will definitely make it again!


Terrell Timmerman
[email protected]

★★★★


Anwer Malha
[email protected]

I've tried many cider glazed pork rack recipes, but this one is by far the best. So flavorful and tender.


Sami Awan
[email protected]

Amazing recipe!


Melody Odey
[email protected]

The pork was cooked to perfection. The glaze was a bit too thick for my taste, but overall a solid recipe.


Kenneth Williams
[email protected]

This was my first time cooking pork rack and I must say, it turned out better than I expected. So juicy and tasty!


mona khatab
[email protected]

My family loved this dish! I served it with mashed potatoes and roasted vegetables.


Ibrahim Khan5555
[email protected]

This recipe was easy to follow and the results were amazing. Definitely recommend!


Intikhab Khan
[email protected]

★★★★★


Holy Prosperity
[email protected]

This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.


Bhola Ghimire
[email protected]

I'm making this pork dish for a dinner party next week. Can't wait to see how it turns out!


midget guenther
[email protected]

Great recipe! I doubled the amount of glaze and it turned out perfect! Thanks for sharing.


Ruman Hossain
[email protected]

The pork was tender and moist, but the glaze was a bit too sweet for my taste.


Peter Edwards
[email protected]

This cider glazed pork rack was a big win! The glaze caramelizes beautifully in the oven and gives the pork a sweet and tangy flavor.


Aarohi patel
[email protected]

My go-to recipe! I make this cider glazed pork rack for special occasions and it's always a hit. Always juicy, flavorful, and the glaze is divine.