Herb-Crusted Frenched Pork Rack with Apple Cider Glaze

Introduction

A Frenched pork rack is an elegant and flavorful cut that makes for an impressive main course. This recipe highlights the natural tenderness of the pork by pairing it with a herb crust and a sweet and tangy apple cider glaze. Perfect for a special dinner or a holiday feast, this dish is sure to impress your guests.

Ingredients

For the Pork Rack:

• 1 Frenched pork rack (6-8 ribs, about 3-4 lbs)
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 1 teaspoon Dijon mustard
• Zest of 1 lemon

For the Apple Cider Glaze:

• 1 cup apple cider
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon unsalted butter
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

Optional Sides:

• Roasted root vegetables (carrots, parsnips, and sweet potatoes)
• Garlic mashed potatoes
• Sautéed Brussels sprouts

Instructions

1. Preheat the Oven or Grill

If using an oven, preheat it to 375°F (190°C). If using an Arteflame grill, set it up for indirect cooking, maintaining a temperature around 375°F.

2. Prepare the Pork Rack

Pat the pork rack dry with paper towels to ensure a good sear. In a small bowl, mix the minced garlic, chopped rosemary, thyme, sage, lemon zest, Dijon mustard, kosher salt, and black pepper. Rub the herb mixture all over the pork rack, ensuring even coverage.

Let the pork rack sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.

3. Sear the Pork Rack

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork rack on all sides until it’s golden brown, about 2-3 minutes per side. If using a grill, sear the pork directly over the heat source.

4. Roast the Pork Rack

Transfer the skillet to the preheated oven, or move the pork rack to the cooler side of the grill for indirect cooking. Roast the pork for about 45-60 minutes, or until the internal temperature reaches 145°F (63°C). Turn the pork occasionally for even cooking.

5. Prepare the Apple Cider Glaze

While the pork is roasting, prepare the apple cider glaze. In a small saucepan, combine apple cider, apple cider vinegar, honey, Dijon mustard, butter, and ground cinnamon. Bring to a simmer over medium heat, stirring occasionally, until the glaze reduces by half and thickens, about 10-15 minutes. Season with salt and pepper to taste.

6. Glaze the Pork Rack

During the last 15 minutes of roasting, brush the pork rack with the apple cider glaze, reserving some for serving. Continue roasting until the pork reaches the desired internal temperature and the glaze has caramelized on the surface.

7. Rest and Serve

Once the pork rack is done, remove it from the oven or grill and let it rest for 10-15 minutes. This allows the juices to redistribute, making the meat tender and juicy. Slice the pork rack between the bones into individual chops.

8. Serve with Sides

Arrange the pork chops on a serving platter and drizzle with the remaining apple cider glaze. Serve with roasted root vegetables, garlic mashed potatoes, and sautéed Brussels sprouts for a complete, elegant meal.

Tips for the Best Results

• Even Cooking: Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F for perfect doneness.
• Resting Time: Allow the pork to rest after roasting to keep it juicy and flavorful.
• Herb Variations: Customize the herb rub by adding parsley, marjoram, or even a touch of ground coriander for extra depth.

Variations

1. Maple-Glazed Pork Rack: Substitute the apple cider glaze with a maple syrup and mustard glaze for a sweet, smoky flavor.
2. Garlic and Herb-Crusted Pork Rack: Increase the amount of garlic and herbs for a more robust flavor.
3. Pork Rack with Cranberry Glaze: Replace the apple cider glaze with a cranberry sauce glaze for a holiday-inspired dish.
4. Mustard and Herb-Crusted Pork Rack: Use a Dijon mustard and herb rub for a tangy, aromatic crust.
5. Pork Rack with Balsamic Reduction: Serve the pork with a balsamic vinegar reduction for a rich, tangy finish.

Best Pairings

• Wine: A light, fruity red wine like Pinot Noir or a crisp white like Chardonnay pairs beautifully with the flavors of the pork and the apple cider glaze.
• Side Dish: Creamy polenta or roasted acorn squash add warmth and depth to the meal.
• Dessert: A classic apple tart or poached pears to complement the flavors of the pork.

Conclusion

A Frenched pork rack is an elegant cut of meat that deserves special treatment. This recipe, with its herb crust and apple cider glaze, elevates the pork rack to a dish that’s perfect for special occasions or holiday feasts. The combination of tender, flavorful meat and the sweet, tangy glaze is sure to impress your guests.