Pork is traditionally served for New Years. The Germans believe that it will bring you good luck, since pigs look forward while looking for food. While ham is often the star on New Years Day, I thought I would approach things differently this year.
Today, I am sharing two pork dishes. The first, Herb-Orange Double Rack of Pork, is the main course to replace the ham. The second one, Italian Dressing with Sausage, is a delicious side dish that can be served for any dinner meal. So get some pork from the store, and Let’s head to the kitchen!
Herb-Orange Double Rack of Pork
A rack of pork makes a great presentation at the table. Here’s a different take on “pork chops”.
1 large orange, cut into 1/2-inch wedges
2 (6 bone) racks of pork, trimmed, 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, and place 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 thermometer inserted in the thickest portion of pork registers 145℉, about 35 minutes more. Remove pork and 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 occasionally, until thickened, about 6 minutes; stir in marmalade. Serve pork with orange sauce.
Italian Dressing with Sausage
Here’s an Italian twist on dressing. You can use any type of sausage that you like. This one uses my second favorite sausage. Of course, my favorite is andouille.
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery, including leafy tops
1 cup chopped red bell pepper
4 cloves garlic, minced
1 pound mild Italian sausage, casing removed
1 tablespoon Italian seasoning
Creole seasoning to taste
7 cups bread cubes, preferably from day-old crusty Italian bread
1/4 pound grated Parmesan cheese
1 1/2 sticks butter, melted
2 cup chicken stock
Preheat oven to 375℉.
Warm olive oil in large sauce pan over medium heat. Add the onion, celery, bell pepper and garlic and cook, stirring from time to time, until softened, 8 to 10 minutes. Add sausage and cook, chopping sausage with a wooden spoon, until it is crumbly and cooked through, 10 to 12 minutes. Add Italian seasoning and Creole seasoning.
Transfer to a large mixing bowl and add bread and Parmesan. Drizzle with melted butter and mix well. Add enough chicken stock as needed to achieve a very moist but not soupy consistency; taste and adjust seasonings as desired.
Transfer to a buttered 10x13-inch baking dish and bake until heated through and beginning to brown on top, 20 to 30 minutes.
Pork often gets a bad rap because most people tend to overcook it. In the past, that was the norm. However, the USDA now suggest that you cook your pork to an internal temperature of 145℉. This will leave your pork juicy and tender.
From my wife, Peggy, and I, we wish everyone a Happy and Prosperous New Years!
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