📝 About This Recipe
This show-stopping centerpiece combines the succulent, tender texture of a bone-in pork loin with the quintessential autumnal sweetness of Granny Smith apples. The rack is brined in aromatic cider to ensure moisture, then roasted to a golden-brown crust infused with fresh sage and rosemary. It is a sophisticated yet rustic dish that celebrates the harmony of savory salt and orchard-fresh fruit, perfect for elegant Sunday roasts or holiday gatherings.
🥗 Ingredients
The Pork and Brine
- 1 piece Center-cut pork rack (8-bone rack, chine bone removed and ribs frenched)
- 4 cups Apple cider (unfiltered preferred)
- 1/4 cup Kosher salt (for the brine)
- 2 tablespoons Brown sugar (packed)
- 1 tablespoon Black peppercorns (whole)
- 4 pieces Garlic cloves (smashed)
Herb Rub
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh sage (finely chopped)
- 1 tablespoon Fresh rosemary (finely chopped)
- 1 tablespoon Dijon mustard (smooth)
- 1 teaspoon Black pepper (freshly cracked)
Caramelized Apples
- 4 pieces Granny Smith apples (peeled, cored, and cut into 1/2-inch wedges)
- 4 tablespoons Unsalted butter
- 2 tablespoons Honey (wildflower or clover)
- 2 tablespoons Apple brandy or Calvados (optional)
- 1/4 teaspoon Cinnamon (ground)
👨🍳 Instructions
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1
Prepare the brine by combining apple cider, kosher salt, brown sugar, peppercorns, and smashed garlic in a large pot. Stir until salt and sugar dissolve. Submerge the pork rack in the brine, cover, and refrigerate for at least 4 hours, or up to 12 hours.
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2
Remove the pork from the brine and pat it thoroughly dry with paper towels. Let the meat sit at room temperature for 45-60 minutes to ensure even cooking.
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3
Preheat your oven to 450°F (230°C). Line a roasting pan with foil and place a rack inside.
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4
In a small bowl, whisk together the olive oil, chopped sage, rosemary, Dijon mustard, and cracked black pepper to create a thick herb paste.
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5
Rub the herb paste all over the pork rack, ensuring the fat cap is well-coated. If the bones start to brown too quickly later, you can wrap the tips in small pieces of foil.
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6
Place the pork on the roasting rack, fat-side up. Roast at 450°F for 15 minutes to sear the exterior and develop a crust.
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7
Reduce the oven temperature to 325°F (165°C). Continue roasting for another 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) registers 140°F (60°C).
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8
While the pork roasts, prepare the apples. Melt the butter in a large skillet over medium-high heat.
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9
Add the apple wedges in a single layer. Sauté for 5-7 minutes, turning occasionally, until they begin to soften and turn golden brown.
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10
Drizzle the honey and sprinkle the cinnamon over the apples. If using brandy, pour it in now and stir carefully as it bubbles. Cook for another 3-4 minutes until the liquid reduces to a thick, syrupy glaze.
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11
Once the pork reaches 140°F, remove it from the oven. Transfer to a cutting board and tent loosely with foil. Let it rest for 15-20 minutes; the internal temperature will carry over to 145-150°F.
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12
Carve the rack by slicing between the ribs into individual chops. Arrange the chops on a warm platter and spoon the caramelized apples and their syrup generously over the meat.
💡 Chef's Tips
Always use a meat thermometer; pork rack is lean and can dry out quickly if overcooked beyond 150°F. Don't skip the resting period; it allows the juices to redistribute, ensuring every bite is succulent. If the apples are very tart, add an extra teaspoon of honey to balance the acidity. For the best presentation, ask your butcher to 'french' the rack, which means scraping the meat and fat off the top couple inches of the rib bones.
🍽️ Serving Suggestions
Pair with a crisp, dry Hard Cider or a lightly oaked Chardonnay to complement the apple notes. Serve alongside creamy garlic mashed potatoes to soak up the honey-apple glaze. A side of roasted Brussels sprouts with pancetta provides a lovely salty contrast to the sweet apples. Finish the plate with a garnish of fresh watercress for a peppery bite and a pop of color.