Photo: Sam Loyd
Double Rack of Pork with Burnt Orange-Caramel Pan Sauce
16 ingredients
Makes 8–10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1178
Calories
74g
Protein
33g
Fat
144g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 1/2 tablespoons olive oil
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh thyme
- 2 1/2 tablespoons kosher salt
- 1 1/2 tablespoons freshly ground black pepper
- 2 6-bone racks of pork (about 8 pounds total), chine bone removed, fat trimmed to 1/4" thickness, rib bones frenched
- 4 large oranges
- 1/2 cup sugar
- 1/4 cup (or more) fresh lemon juice
- 1 cup fresh orange juice
- 1/4 cup bourbon
- 2 cups low-salt chicken broth
- 2 tablespoons orange marmalade
- 2 teaspoons cornstarch
- 2 tablespoons orange liqueur (such as Cointreau or Grand Marnier)
- Kosher salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes