This double rack of pork is flavored with orange and fresh herbs for a main dish that’s as tasty as it is beautiful.
Herb-Orange Double Rack of Pork
Yields: 8-10 servings
- 2 large oranges, cut into ½-inch wedges
- 2 (6-bone) racks of pork, trimmed, bones cleaned
- 6 tablespoons olive oil
- 3 tablespoons minced fresh sage
- 3 tablespoons minced fresh thyme
- 2½ tablespoons kosher salt
- 2 tablespoons fresh orange zest
- 1½ tablespoons ground black pepper
- 2 tablespoons all-purpose flour
- 1½ cups low-sodium chicken broth
- 2 tablespoons orange marmalade
- Garnish: fresh sage sprigs, fresh thyme sprigs
- Line a large rimmed roasting pan with foil. Place orange wedges in even layer in prepared pan.
- Cut ¼-inch-deep slits in fat of pork, about 1 inch apart.
- In a small bowl, stir together oil, sage, thyme, salt, orange zest, and pepper. Rub pork with oil mixture, and place in prepared pan, interlocking ribs. Let stand at room temperature for 1 hour.
- Position oven rack in bottom third of oven, and preheat oven to 425°. Wrap bones in foil to prevent excess browning.
- Bake until browned, about 45 minutes. Reduce heat to 350°, and bake until an instant-read thermometer inserted in thickest portion of pork registers 145°, about 35 minutes more. Remove pork and orange wedges, and place on platter. Loosely cover with foil, and let stand for 20 minutes before carving. Strain drippings, reserving ½ cup.
- In a small saucepan, cook reserved drippings and flour over medium-high heat until bubbly, about 3 minutes. Whisk in broth until smooth. Cook, stirring occasionally, until thickened, about 6 minutes; stir in marmalade. Serve pork with orange sauce. Garnish with sage and thyme, if desired.