With Thanksgiving over and Christmas here before we know it, I thought I’d post a couple of delicious holiday recipes this week (and share some tips on how to cook one of the more uncommon cuts – the rack – check back later this week).
I love to roast a rack of pork, both for its simplicity as well as its elegant presentation. It’s a showstopping main course for a dinner party yet it’s incredibly easy to prepare. Not familiar with this particular cut of pork? You can find more information on the National Pork Board’s website, including some great recipes.
This recipe for Roast Rack of Pork with Caramelized Maple Onions byis amazing!! Anything with caramelized onions gets my vote, and the combo of onions, maple & pork sounds too good to pass up. This just may make it to my holiday table!
Roast Rack of Pork with Caramelized Maple Onions
- 1 (2-pound) pork rack with 4 bones attached
- Salt and black pepper
- 2 ounces olive oil
- 3 yellow onions, sliced
- 1-inch fresh ginger, crushed
- 1/2 stick cinnamon
- 1 star anise
- 3 tablespoons sweet butter
- 4 tablespoons maple sugar
- 3 1/3 cups apple cider
Season both sides of rack with salt and pepper 20 minutes before cooking. Sear in heavy saute pan with olive oil until rack is well caramelized. Set aside.
Preheat oven to 350 degrees F. In same pan, add sliced onions, ginger, cinnamon, star anise and butter. Slowly cook until onions are well caramelized. Add maple sugar and cook for 2 minutes.
Deglaze with cider, adjust salt and pepper to taste and reduce until a glaze forms. Completely cover rack with half of onion compote. Transfer to roasting pan and place in oven. Cook at 20 minutes per pound or until internal temperature is 150 degrees F. Halfway through cooking time, pour over remaining half of onion compote. Remove from oven and let rest for 10 minutes before slicing. Discard the cinnamon stick and star anise.