Double Rack of Pork with Burnt Orange-Caramel Pan Sauce

Double Rack of Pork with Burnt Orange-Caramel Pan Sauce
Photo by Marcus Nilsson


  • 4 large oranges
  • ¼ cup fresh lemon juice
  • 1 cup fresh orange juice
  • 2 tablespoons orange marmalade
  • 2 tablespoons orange liqueur (such as Cointreau or Grand Marnier)
  • 3 tablespoons fresh sage
  • 3 tablespoons fresh thyme
  • + 9 more ingredients
    • 2 ½ tablespoons kosher salt
    • 1 ½ tablespoons freshly ground black pepper
    • 4 ½ tablespoons olive oil
    • 2 teaspoons cornstarch
    • 2 6-bone racks of pork, chine bone removed, fat trimmed to 1/4" thickness, rib bones frenched
    • 2 cups chicken stock or low-sodium chicken broth
    • ¼ cup bourbon
    • ½ cup sugar
    • Kosher salt and freshly ground black pepper

Pulse oil, sage, thyme, salt, and pepper in a small food processor or finely chop on a work surface to form a paste. Place roasts, bone side down, on a work surface. Using a small knife, score fat 1/4" deep with six 3"-long diagonal slices. Rub roasts with herb paste, massaging some into each s...

View full recipe at Epicurious


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