Sage and Thyme Rack of Pork with Squash, Onions and Balsamic-Apple Syrup
Category
Pork Roast
Servings
8 to 10
Prep Time
30 minutes
Cook Time
2 hours
Tender, meaty and rich rack of pork is rubbed with an
autumnal spice blend and roasted in a shallow baking sheet pan along with
seasoned acorn squash wedges and red onions.
A drizzle of sweet and tangy balsamic gives the dish an elegant—and delicious—finish.
Author:Marge Perry & David Bonom
Ingredients
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1 Kurobuta rack of pork
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2 tablespoons chopped fresh sage
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1 tablespoon chopped fresh thyme
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3 garlic cloves
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1/4 cup olive oil
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1 tablespoon Dijon mustard
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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2 acorn squash, 3 pounds, unpeeled, halved, seeded and cut into thick wedges
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2 red onions, cut into 6 wedges each
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3 tablespoons olive oil
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1 1/2 teaspoons ground cumin
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1/2 teaspoon ground cinnamon
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1/4 teaspoon smoked paprika
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3/4 teaspoon salt
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1/4 teaspoon ground black pepper
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2 1/2 cups apple cider
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1/4 cup balsamic vinegar
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1/4 cup packed light brown sugar
-
1/4 teaspoon salt
Rack of Pork
Squash
Balsamic-Apple Syrup
Directions
Rack of Pork
Combine the sage, thyme, garlic, oil, mustard, salt and pepper in a food processor and process to a paste. Rub the pork all over with the paste and set on a sheet pan coated with cooking spray. Let stand at room temperature for 1 hour. (The prepared pork may be refrigerated for up to 24 hours prior to allowing it to stand at room temperature.)
Set an oven rack in the lowest third of the oven and preheat to 350°F.
Roast the pork 1 hour. Adjust the oven rack to the center of the oven and continue roasting until an instant read thermometer inserted into the thickest part of the roast registers 135°F, about 20 to 30 minutes longer. Remove from the oven and let stand 20 to 25 minutes. (The temperature will continue to rise another 10°F as it rests.) Cut the pork in between the bones into chops.
Squash
Toss the squash and onions with the oil, cumin, cinnamon, paprika, salt and pepper. Arrange the vegetables around the pork.
Balsamic-Apple Syrup
While the pork rests make the syrup: combine the cider, vinegar, brown sugar and salt in a large saucepan. Bring to a boil over high heat and cook until it is thick enough to coat the back of a spoon, about 22 to 24 minutes. Serve the sauce drizzled over the pork.