Rack of Pork

foodandwine.com

Shari Darke

Cider glazed pork loin

subheading: Pork roast:

1 cup olive oil

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh sage

1 ½ teaspoons dried savory (optional)

1 tablespoon minced fresh thyme

1 tablespoon minced garlic (about 2 large garlic cloves)

1 bone-in 8-rib pork loin roast (about 7 pounds), frenched

2 tablespoons kosher salt, plus more to taste

2 medium-size yellow onions, coarsely chopped

4 medium shallots, coarsely chopped

4 cups chicken stock

2 tablespoons unsalted butter, softened

2 tablespoons all-purpose flour

Black pepper, to taste

subheading: Cider-pepper glaze:

1 quart unfiltered apple cider

1 large Granny Smith apple, peeled and cut into ½-inch pieces (about 2 cups)

¼ cup apple cider vinegar

¼ cup honey

1 tablespoon minced garlic (about 2 large garlic cloves)

2 fresh thyme sprigs

2 teaspoons mustard seeds

5 whole juniper berries, crushed

1 tablespoon black pepper

subheading: Additional ingredients:

Fresh rosemary, sage, and thyme sprigs, for garnish

Roasted apples, shallots, and sweet potatoes, for serving (optional)

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