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  • Writer's pictureTommy Centola

Herb-Orange Double Rack of Pork

Let's concentrate on the main dish tis week. I will be featuring two different proteins. Let's start with the pig.


1 large oranges, cut into 1/2-inch wedges

2 (6 bone) racks of pork, trinned, bones cleaned

6 tablespoons olive oil

3 tablespoons minced fresh sage

3 tablespoons minced fresh thyme

2 1/2 tablespoons kosher salt

2 tablespoons fresh orange zest

1 1/2 tablespoons ground black pepper

2 tablespoons all-purpose flour

1 1/2 cups chicken stock

2 tablespoons orange marmalade


Line a large rimmed roasting pan with foil. Place orange wedges in even layer in prepared pan.

Cut 1/4-inch deep slits in fat of pork, about 1-inch apart.

In a small bowl, stir together oil, sage, thyme, salt, orange zest, and pepper. Rub pork with oil mixture, andplace in prepared pan, interlocking ribs. Let stand at room temperature for 1 hour.

Position oven rack in bottom third of oven, and preheat oven to 425℉. Wrap bones in foil to present excessive browning.

bake until browned, about 45 minutes. Reduce heat to 350℉, and bake until an instant-read htermometer inserted in the thickest portion of pork registers 145℉, about 35 minutes more. Remove porkand orange wedges, and place on platter. Loosely cover with foil, and let stand for 20 minutes before carving. Strain drippings, reserving 1/2 cup.

In a small saucepan, cook reserved drippings and flour over medium-high heat until bubbly, about 3 minutes. Whisk in stock until smooth. Cook, stirring occassionaly, until thickened, about 6 minutes; stir in marmalade. Serve pork with orange sauce.


Enjoy!!!


Creole & Cajun Comfort Food is now available online.



Good Cooking, Good Eating and Good Living!!!

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