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Apple Cider Marinated Rack Of Pork Roast

"This is an easy roast for a Sunday dinner. Plan on two chops per serving. Preparation time includes marinating time."

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Prep Time: 6h

Cook Time: 75m

   

Servings: 3-4  

 
 
  • 5.0000

This great tasting roast will see many repeats here, it is so moist and flavorful. I did not have any caraway so I used a combo of fennel and cumin seed. Awesome recipe!!.

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 4 pounds pork rib roast (two ribs per serving)
  • 1/2 teaspoon dry grainy mustard
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon caraway seed, lightly crushed
  • 1 garlic clove, peeled and crushed
  • 1/2 tablespoon honey
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 cup apple cider
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Place all ingredients, except pork, in a bowl and whisk until combined.

Step 2

Place roast in a zipper-type gallon baggie. Pour marinade over pork and close baggie. Place in refrigerator for 4-6 hours, turning occasionally.

Step 3

Preheat oven to 325°F. Spray a medium sized roasting pan and a wire rack to fit pan, with nonstick cooking spray.

Step 4

Remove pork from marinade and reserve marinade. Place pork on rack in pan and put in oven on center rack.

Step 5

Roast 15 minutes per pound, basting occasionally with reserved marinade, until instant-read thermometer inserted in center reaches 160°F. Remove roast from oven and let sit on carving board about 10 minutes.

Step 6

Place roasting pan on stove burner, over medium heat, and pour in reserved marinade. Stir to loosen browned bits on bottom of pan. Heat until marinade and pan juices are hot.

Step 7

Slice roast between rib bones and serve, with pan juices drizzled on chops.

  Nutritional Facts
 
 
  • Serving Size: 1 (659.3 g)
  • Calories 980.7
  • Total Fat - 52.1 g
  • Saturated Fat - 18.2 g
  • Cholesterol - 292.7 mg
  • Sodium - 2148.9 mg
  • Total Carbohydrate - 13.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 7.1 g
  • Protein - 114 g
  • Calcium - 35 mg
  • Iron - 3.9 mg
  • Vitamin C - 9.7 mg
  • Thiamin - 0 mg
  Reviews
 
 
1 review

This great tasting roast will see many repeats here, it is so moist and flavorful. I did not have any caraway so I used a combo of fennel and cumin seed. Awesome recipe!!

 

Review by QueenBea