Sage and Thyme Rack of Pork with Squash, Onions and Balsamic-Apple Syrup
BY: Marge Perry & David Bonom
- 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.)
Set an oven rack in the lowest third of the oven and preheat to 350°F.
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.
Toss the squash and onions with the oil, cumin, cinnamon, paprika, salt and pepper. Arrange the vegetables around the pork.
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.