Bone-In Pork Roast with Apples and Gremolata

Name: Bone-In Pork Roast with Apples and Gremolata
Prep time: 15 min
Total time: 2 h
Ingredients: 1 pork rib roast with 8 ribs, chine bone removed and ribs frenched (4 to 4 1/2 pounds); Coarse salt and ground pepper; 4 Gala or Fuji apples, halved; 3/4 cup dry white wine, such as Chardonnay; 1/3 cup chopped fresh parsley; 1 tablespoon chopped fresh rosemary leaves; 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice; 1/4 cup extra-virgin olive oil

9 Ratings
1 Review

Make this juicy pork roast the scrumptious centerpiece of your holiday dinner.

Everyday Food, December 2011

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Credit: Romulo Yanes

Recipe Summary test

prep:

15 mins

total:

2 hrs

Servings:

Ingredients

1 pork rib roast with 8 ribs, chine bone removed and ribs frenched (4 to 4 1/2 pounds)
Coarse salt and ground pepper
4 Gala or Fuji apples, halved
3/4 cup dry white wine, such as Chardonnay
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh rosemary leaves
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/4 cup extra-virgin olive oil

Directions

Step 1
Let pork sit at room temperature 30 minutes. Preheat oven to 375 degrees. Season pork with salt and pepper. In a large roasting pan, arrange apples, cut side down, in two rows in center of pan. Place pork, fat side up, on top of apples. Add wine and 1 cup water to pan. Roast until pork is golden and an instant-read thermometer inserted into center (avoiding bones) reads 145 degrees, 1 to 1 1/4 hours. Transfer pork and apples to a platter. Loosely tent pork with foil and let rest 30 minutes.

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Step 2
Make gremolata: In a small bowl, stir together parsley, rosemary, lemon zest and juice, and oil and season with salt and pepper. Cut roast into chops and serve with apples and gremolata.

Cook's Notes

Have your butcher remove the chine bone (backbone) and french, or scrape clean, the ribs. A thin layer of fat on the roast keeps it juicy.

Reviews (1)

9 Ratings

5 star values: 4
4 star values: 3
3 star values: 2
2 star values: 0
1 star values: 0

Anonymous

01/10/2013

I have made this recipe on twice, and my dinner guests always beg for more. The meat is very succulent and tender, and the flavor of the rosemary and gremolata offset the fatty richness of the pork. I serve it with sauteed chard, sweet potatoes, and white cannelini beans. The apples that soak up the Chardonnay in the bottom of the pan are sweet and savory and add tenderness to the meat. I make this roast for Christmas and special occasions, as a tasty & affordable alternative to dry turkey.

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Bone-In Pork Roast with Apples and Gremolata

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Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Bone-In Pork Roast with Apples and Gremolata

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Bone-In Pork Roast with Apples and Gremolata

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Bone-In Pork Roast with Apples and Gremolata