Ingredients for Double Rack of Pork with Burnt Orange-Caramel Pan Sauce

• 4 1/2 tablespoons olive oil

• 3 tablespoons chopped fresh sage

• 3 cucharadas de tomillo fresco picado

• 2 1/2 cucharadas de sal kosher

• 1 1/2 tablespoons freshly ground black pepper

• 2 6-bone racks of pork (about 3.6kg total), chine bone removed, fat trimmed to 1/4" thickness, rib bones frenched

• 4 large oranges

• 120ml de azúcar

• 60ml (or more) fresh lemon juice

• 240ml de jugo de naranja fresco

• 60ml bourbon

• Caldo de pollo bajo en sal de 475 ml

• 2 tablespoons orange marmalade

• 2 cucharaditas de maicena

• 2 tablespoons orange liqueur (such as Cointreau or Grand Marnier)

• Sal kosher y pimienta negra recién molida

Pulse oil, sage, thyme, salt, and pepper in a small food processor or finely chop on a work surface to form a paste.

Place roasts, bone side down, on a work surface. Using a small knife, score fat 1/4" deep with six 3"-long diagonal slices. Rub roasts with herb paste, massaging some into each slit. Let rest at room temperature for 2 hours.

Meanwhile, using a vegetable peeler, remove zest (orange part only) from 1 orange in 3"-long strips. Using a knife, cut zest crosswise into 1/8"-wide strips; set aside. Cut peel and white pith from remaining oranges. Slice all oranges into 1/4"-thick rounds; transfer to a large roasting pan.

Place orange zest strips in a small saucepan. Cover with water; bring to a boil and simmer for 3 minutes. Strain zest; set aside for sauce and discard liquid in pan.

Arrange a rack in lower third of oven and preheat to 218°C. Place pork roasts in roasting pan over orange rounds so that roasts face each other and the rib bones interlock. Wrap bone tips in foil to prevent burning. Roast until meat is golden brown, about 45 minutes. Reduce heat to 177°C and roast until an instant-read thermometer inserted into centre of roast registers 57°C, about 25 minutes longer. Transfer pork to a carving board and tent loosely with foil. Let rest for 20 minutes.

Meanwhile, stir sugar and 60ml lemon juice in a small heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, about 8 minutes. Remove pan from heat; gradually whisk in orange juice and bourbon. Set pan over medium heat and simmer for 5 minutes. Stir in reserved orange zest, broth, and marmalade. Boil until reduced to 475ml , about 15 minutes. Set caramel sauce aside.

Whisk cornflour and 2 tablespoons water in a small bowl; set aside. Transfer orange slices from roasting pan to a warm platter. Spoon off and discard fat from drippings in pan. Place roasting pan over 2 burners set at medium heat. Pour in reserved caramel sauce; set saucepan aside. Using a wooden spoon, scrape up any browned bits from bottom of roasting pan. Boil for 30 seconds, then return sauce to reserved saucepan. Stir in liqueur. Bring sauce to a boil; whisk in cornflour mixture. Boil, stirring constantly, for 2 minutes. Season sauce to taste with salt, pepper, and more lemon juice, if desired.

Slice roasts between rib bones to make individual chops. Arrange chops on top of orange slices on platter. Serve with burnt orange-caramel sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.