• 6 Ratings

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

  • 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.

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

  • 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.

  • 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.

Reviews

6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0