Sage and Thyme Rack of Pork with Squash, Onions and Balsamic-Apple Syrup

BY: Marge Perry & David Bonom

  • cooking-duration 2 hour 30 minutes
  • servings 8 - 10 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

Tender, meaty and rich rack of pork is rubbed with an autumnal spice blend and roasted in a shallow baking sheet pan along with seasoned acorn squash wedges and red onions.

A drizzle of sweet and tangy balsamic gives the dish an elegant—and delicious—finish. 



  • 2 tablespoons chopped fresh sage

  • 1 tablespoon chopped fresh thyme

  • 3 garlic cloves

  • 1/4 cup olive oil

  • 1 tablespoon Dijon mustard

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 5 1/2-6 1/2 pound Snake River Farms bone-in rack of pork, fat trimmed to 1/4-inch Buy Now


  • 2 acorn squash, 3 pounds, unpeeled, halved, seeded and cut into thick wedges

  • 2 read onions, cut into 6 wedges each

  • 3 tablespoons olive oil

  • 1 1/2 teaspoons ground cumin

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon smoked paprika

  • 3/4 teaspoon salt

  • 1/4 teaspoon ground black pepper


  • 2 1/2 cups apple cider

  • 1/4 cup balsamic vinegar

  • 1/4 cup packed light brown sugar

  • 1/4 teaspoon salt


Combine the sage, thyme, garlic, oil, mustard, salt and pepper in a food processor and process to a paste. Rub the pork all over with the paste and set on a sheet pan coated with cooking spray. Let stand at room temperature for 1 hour. (The prepared pork may be refrigerated for up to 24 hours prior to allowing it to stand at room temperature.)
1 hour
Set an oven rack in the lowest third of the oven and preheat to 350°F.
10 minutes
Roast the pork 1 hour. Adjust the oven rack to the center of the oven and continue roasting until an instant read thermometer inserted into the thickest part of the roast registers 135°F, about 20-30 minutes longer. Remove from the oven and let stand 20-25 minutes. (The temperature will continue to rise another 10°F as it rests.) Cut the pork in between the bones into chops.
1 hour
Toss the squash and onions with the oil, cumin, cinnamon, paprika, salt and pepper. Arrange the vegetables around the pork.
5 minutes
While the pork rests make the syrup: combine the cider, vinegar, brown sugar and salt in a large saucepan. Bring to a boil over high heat and cook until it is thick enough to coat the back of a spoon, about 22-24 minutes. Serve the sauce drizzled over the pork.
24 minutes