Rack of Pork with Balsamic Sauce
Prep Time: 40 minutes
Cook Time: 70 to 90 minutes
- One 8-rib Swift Premium® Rack of Pork (5 to 6 pounds)
- 3 tablespoons grated orange peel
- 2 tablespoons minced fresh rosemary
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon coarse-ground black pepper
- 1 garlic clove, minced (1/2 teaspoon)
- 1/2 large shallot, thinly slice into rings
- 1 1/2 teaspoons butter
- 1 teaspoon packed dark brown sugar
- 3 tablespoons good-quality balsamic vinegar
- 1/2 cup reduced-sodium chicken broth
- Pat pork dry with paper towels. Place pork on large piece of plastic wrap. Combine orange peel, rosemary, oil, salt, pepper, and garlic; rub on pork. Wrap pork tightly in the plastic wrap; marinate in refrigerator for 4 to 8 hours.
- Preheat oven to 450º F. Unwrap pork and place on roaster rack, bone side down, in large shallow roasting pan. Roast, uncovered, in oven for 15 minutes.
- Reduce oven temperature to 350º F. Continue roasting, uncovered, for 55 to 75 minutes or until instant-read thermometer inserted near center reads 145° F.
- Meanwhile, for sauce, cook shallot in butter and brown sugar in small saucepan over medium-low heat for 2 to 3 minutes or until soften. Add vinegar and gently simmer until reduced to about 1 tablespoon. Stir in broth and gently simmer for 1 minute.
- Transfer roast to cutting board. Loosely cover pork with foil; let pork rest for 3 minutes. Carve rack into chops; place on dinner plates and spoon sauce over each chop.