Zutaten für Apple Cider Marinated Rack Of Pork Roast
- 1 (3 to 4 pound) rack of pork
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- Paprika
- Dried Thyme
- Caraway Seed
- Garlic Clove
- Honey
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 cup apple cider
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Zubereitung von Apple Cider Marinated Rack Of Pork Roast
- In a medium bowl, whisk together 1 cup apple cider, 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground allspice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place the rack of pork (approximately 3-4 pounds) in a large resealable gallon bag.
- Pour the marinade over the pork, ensuring it's fully coated. Seal the bag, pressing out excess air.
- Refrigerate for at least 4 hours, or preferably overnight, turning the bag occasionally to ensure even marinating.
- Preheat oven to 325°F (160°C).
- Lightly spray a medium roasting pan and a wire rack with nonstick cooking spray. Place the rack in the pan.
- Remove the pork from the marinade, reserving the marinade.
- Place the pork rack on the prepared wire rack in the roasting pan.
- Roast for 15 minutes per pound, basting occasionally with the reserved marinade. Use an instant-read thermometer inserted into the thickest part of the meat; the pork is done when it reaches an internal temperature of 160°F (71°C). Remove from oven and let rest on a carving board for 10 minutes.
- While the pork rests, place the roasting pan on a stove burner over medium heat. Pour in the reserved marinade.
- Stir to scrape up any browned bits from the bottom of the pan.
- Heat until the marinade and pan juices are hot and slightly thickened.
- Slice the roast between the rib bones and serve, drizzling the pan juices over the chops.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
11g
Fat
27g
Carbs
1g
