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!!!
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Good Cooking, Good Eating and Good Living!!!
