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Cider-Glazed Rack of Pork

Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try: Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds

  • servings: 4




  • 1 1/2 cups plus 1 teaspoon coarse salt
  • 1 1/3 cups sugar
  • 1 (4- to 5-pound) 5-bone rack of pork, frenched
  • 1 teaspoon freshly ground pepper
  • 3 cups apple cider
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chile powder


  1. Step 1

    Fill a large pot with 2 quarts water; add 1 1/2 cups salt and sugar. Bring to a boil over high heat and cook until salt and sugar are dissolved. Remove from heat and let brine cool completely.

  2. Step 2

    Place pork in a large container and cover with brine. Transfer to refrigerator and let marinate for 45 minutes. Remove pork from brine and pat dry with paper towels.

  3. Step 3

    Preheat oven to 425 degrees with rack in the center. Fit a roasting pan with a rack and set aside.

  4. Step 4

    Season pork with remaining 1 teaspoon salt and 3/4 teaspoon freshly ground pepper. Place pork on rack and transfer to oven; cook until an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the pork, about 45 minutes.

  5. Step 5

    Meanwhile, place cider in a medium saucepan over medium-high heat until reduced and turns into a dark golden-brown loose syrup, about 20 minutes. Remove from heat and add vinegar; stir to combine. Pour glaze into a small bowl and transfer to refrigerator; let cool.

  6. Step 6

    In a small bowl, mix together paprika, cumin, remaining 1/2 teaspoon black pepper, and chile powder; set spice mixture aside.

  7. Step 7

    Brush half of the glaze over pork and return to oven for 2 minutes more. Remove from oven and let stand for 15 minutes; brush with remaining glaze and sprinkle with spice mixture.

  8. Step 8

    Cut the pork rack into chops by cutting between each set of bones; transfer chops to a large platter. If any glaze remains, add juices from pork to glaze and stir to combine; pour over chops and serve immediately.

The Martha Stewart Show, September 2010

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