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Oven Roasted Rosemary Rack of Pork with Cranberry Gremolata

Chef Mandy Tanner

Servings

8 to 10

Prep Time

15 minutes

Cook Time

2 hours

Category

Pork Roast

Kurobuta Rack of Pork is a textural delight when oven roasted and the outside becomes crispy while keeping the inside juicy. An easy cranberry gremolata has notes of sweet and savory flavors and is simple to prepare. Sweetened-dried cranberries soften slightly as they are infused with citrus flavor while the pork cooks. This holiday-worthy meal is simple yet impressive.

Oven Roasted Rosemary Rack of Pork with Cranberry Gremolata

Ingredients

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    • 1 (10-bone) SRF Kurobuta Rack of Pork

    • 1 tablespoon Jacobsen Salt Co. x SRF Garlic and Black Pepper Infused Salt, (alternatively 2 ½ tsp kosher salt, ½ tsp black pepper, ¼ tsp garlic powder)

    • 1 tablespoon chopped fresh rosemary

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    • ½ cup sweetened dried cranberries, chopped

    • 1 bunch (1/2 cup) fresh parsley, finely chopped

    • ½ cup extra virgin olive oil

    • Zest of 1 lemon

    • Juice of 1 lemon

    • Zest of 1 naval orange

    • Juice of 1 naval orange

    • 1 tablespoon honey

    • 2 cloves garlic, minced or grated

    • ½ tsp kosher salt

    Directions

    1. Preheat the oven to 375°F. Place a rack (if available) in a roasting pan.

    2. Prepare the Rack of Pork; Remove the pork from the packaging and pat dry with a paper towel. Place the fat-side up and using a sharp knife, score the fat cap in an X pattern about ¼-inch deep, avoiding cutting into the meat.

    3. Season the pork on all sides, with Jacobsen Salt Co. x SRF Garlic and Black Pepper Infused Salt, followed by the fresh chopped rosemary. Place the rack of pork fat-side-up on a rack, (if using) on a roasting pan or other 2-inch-deep oven-safe baking dish.

    4. Place the pork on a rack in the center of the oven and cook, checking the internal temperature after the first hour of cooking, until the internal temperature reaches 145°F or desired doneness, and the fat cap is golden brown and crispy, about 1 hour 45 minutes.

    5. While the pork cooks, prepare the Cranberry Gremolata; In a medium bowl, add the cranberries, parsley, olive oil, zest and juice of 1 lemon, zest and juice of 1 orange, honey, garlic, and salt, and stir together. Let sit at room temperature while the pork cooks. (This can be made in advance and covered and refrigerated. For best results, bring to room temperature and stir before serving.)

    6. Remove the Rack of Pork from the oven and let rest for 10-15 minutes before slicing between the bones. Serve with Cranberry Gremolata, as desired. Enjoy!