Double Rack of Pork with Burnt Orange-Caramel Pan Sauce

Double Rack of Pork with Burnt Orange-Caramel Pan Sauce
16 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
Nutrition
917
46% daily value
10 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

104% 68

Saturated

103% 21

Trans

- 1

Monounsaturated

- 27

Polyunsaturated

- 11

Carbs

10% 30

Carbs (net)

- 26

Fiber

15% 4

Sugars

- 23

Sugars, added

- 12

Protein

85% 43

Cholesterol

69% 208

Sodium

43% 1043

Calcium

13% 135

Magnesium

17% 71

Potassium

20% 932

Iron

22% 4

Zinc

62% 7

Phosphorus

58% 404

Vitamin A

3% 24

Vitamin C

65% 58

Thiamin (B1)

78% 1

Riboflavin (B2)

56% 1

Niacin (B3)

83% 13

Vitamin B6

125% 2

Folate equivalent (total)

10% 39

Folate (food)

- 39

Folic acid

- 0

Vitamin B12

43% 1

Vitamin D

40% 6

Vitamin E

15% 2

Vitamin K

41% 49
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