Best Double Rack Of Pork With Burnt Orange Caramel Pan Sauce Recipes

Burnt Orange Caramel Sauce image

Provided by Elly in Canada

Categories Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 6

Steps:

Have everything you need for the sauce at hand; it comes together so quickly it's best to give it your full attention.
Remove the zest from the oranges in long thin strips with a zester (do not use rasp or peeler).
Juice the oranges and set aside.
Combine the zest, sugar, lemon juice and water in a small saucepan (The lemon juice helps avoid crystallization) Heat to boiling over medium heat.
As the water and sugar melt, they will foam in large frothy bubbles.
Never stir the caramel, but rotate the pan so the liquid moves the sugar around for even melting.
Watch the liquid turn from clear to gold; from this point it will quickly turn to amber and burn.
Remove the pan from the heat as soon as it appears dark gold.
Place a mesh strainer over the pot (this prevents spattering) and add the orange juice.
Add the butter to the pot and return to the heat.
Add the whipping cream and stir until any remaining lumps dissolve.
Strain to remove the zest.
Store in the refrigerator and warm like a baby bottle- in the microwave or in a simmering pan of water.

Roasted Double Rack of Pork with Morel Mushroom Pan Sauce image

Provided by Bruce Aidells

Yield Makes 12 servings

Number Of Ingredients 9

3 large garlic cloves
2 shallots, quartered
3 tablespoons olive oil
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
2 tablespoons coarse kosher salt
1 tablespoon ground black pepper
2 8-bone racks of pork (each 5 1/2 to 6 1/2 pounds), chine bone cut off
Morel Mushroom Pan Sauce

Steps:

Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
Position rack in bottom third of oven and preheat to 350°F. Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 20 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.