Best 8 Rack Of Pork Roasted With Sherry And Pears Recipes

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Rack of pork is a succulent and flavorful cut of meat that deserves a special occasion treatment. This recipe for rack of pork roasted with sherry and pears offers a delectable combination of sweet and savory flavors. The pork is seasoned with a savory blend of herbs and spices, then roasted until tender and juicy. Pears provide a sweet and slightly tart contrast to the rich pork, while the sherry adds a touch of elegance. This dish is sure to impress your guests and become a favorite for special occasions.
Additional recipes in the article:
- Roasted Balsamic Pork Tenderloin with Apples: For a variation on the classic pork and apples pairing, try this recipe for roasted balsamic pork tenderloin. The pork is marinated in a sweet and tangy balsamic vinegar mixture, then roasted to perfection. Apples add a crisp, refreshing crunch to the dish.
- Slow Cooker Pork Carnitas: If you're looking for an easy and flavorful weeknight meal, these slow cooker pork carnitas are a great option. The pork shoulder is seasoned with a blend of Mexican spices, then slow-cooked until fall-apart tender. Serve the carnitas with your favorite toppings, such as tortillas, salsa, and guacamole.
- Pan-Seared Pork Chops with Mushroom Sauce: For a quick and delicious weeknight meal, try these pan-seared pork chops with mushroom sauce. The pork chops are seared until golden brown, then simmered in a creamy mushroom sauce. Serve the chops with mashed potatoes or rice.

Here are our top 8 tried and tested recipes!

RACK OF PORK WITH PEAR-APPLE COMPOTE



Rack of Pork with Pear-Apple Compote image

Provided by Ted Allen

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

1 cup kosher salt
1/2 cup honey
10 juniper berries
2 sprigs rosemary
10 black peppercorns
1 bay leaf
2 cloves garlic, smashed
1 2-pound skin-on rack of pork (pork loin roast) with 4 rib bones, frenched (ribs scraped clean; ask your butcher to do this)
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 shallot, chopped
1 Granny Smith apple, peeled and diced
1 Bosc pear, peeled and diced
1/2 cup dried cranberries
1/2 cup orange juice
1/2 cup apple cider
1 tablespoon packed brown sugar
1 tablespoon dijon mustard
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
Pinch of cayenne pepper

Steps:

  • Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat. When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries, rosemary, peppercorns, bay leaf and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, then add 14 cups cold water. Score the skin on the pork roast with a knife in a 1-inch diamond pattern. Submerge the pork in the brine and cover the container. Let the pork brine overnight in the refrigerator.
  • Preheat the oven to 350 degrees F. Remove the pork from the brine, then rinse and pat dry (discard the brine). Season the pork all over with 1/2 teaspoon each salt and black pepper. Heat a large ovenproof saute pan over medium-high heat for a few minutes, then add the olive oil and sear the roast on all sides until deep golden brown, about 10 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the middle of the pork registers 150 degrees F, about 40 minutes. Remove the pork to a cutting board, tent with foil and let rest at least 15 minutes.
  • While the meat is resting, make the compote: Transfer 2 tablespoons fat from the roasting pan to a medium skillet over medium heat. Add the shallot and saute, stirring, 5 minutes. Add the apple, pear, dried cranberries, orange juice, cider, brown sugar, mustard and rosemary; add 1/2 teaspoon each salt and black pepper, and the cayenne. Bring to a boil, then reduce the heat to medium and cook until the compote is soft and thick, 5 to 8 minutes. Transfer to a serving bowl. Carve the pork into individual chops and serve with the compote.

ROASTED RACK OF PORK



Roasted Rack of Pork image

Provided by Tyler Florence

Categories     main-dish

Time 2h20m

Yield 2 to 4 servings

Number Of Ingredients 9

1 four-rib pork roast (approximately 3 pounds)
3 tablespoons white vinegar
2 tablespoons sugar
1 1/2 tablespoons baking soda
2 tablespoons grapeseed oil
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 325 degrees F. If you are short on time, you can cook the pork at temperatures up to 350 degrees F; however, slower and lower cooking results in more tender and juicy meat.
  • To prepare the pork for cooking, set the pork on a baking sheet and score the skin into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat. Scoring exposes more fat to the heat, which results in more fat being rendered during cooking.
  • Bring the vinegar, sugar and 5 cups water to a boil in a saucepan; then add the baking soda and bring back up to a boil. Carefully pour the boiling liquid over the skin of the roast. Pat the skin dry and discard the liquid. Next, rub the grapeseed and olive oils all over the pork; then rub the pork with the rosemary and thyme. Sprinkle with salt and pepper.
  • Place the pork in a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours.
  • When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).

GRILLED RACK OF PORK WITH SHERRY VINEGAR BBQ SAUCE



Grilled Rack of Pork with Sherry Vinegar BBQ Sauce image

Provided by Bobby Flay

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1/2 cup plus 4 teaspoons kosher salt
1/2 cup light brown sugar
1/4 cup yellow mustard seeds
1/4 cup whole black peppercorns
8 sprigs fresh thyme
1 Spanish onion, peeled and quartered
One 4-pound center cut rack of pork, chine and feather bones removed
4 tablespoons Spanish paprika
4 teaspoons cumin seeds, ground
4 teaspoons fennel seeds, ground
4 teaspoons black mustard seeds, ground
2 teaspoons coarsely ground black pepper
Canola oil
Sherry Vinegar BBQ Sauce, recipe follows
1 cup ketchup
1 cup aged sherry vinegar
1/2 cup homemade chicken stock
1/4 cup dark brown sugar
2 tablespoons Dijon mustard
2 tablespoons Spanish paprika
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Honey

Steps:

  • Combine 10 cups water, 1/2 cup kosher salt, brown sugar, mustard seeds, peppercorns, thyme and onions in a large glass bowl or a plastic container. Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours. Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature.
  • Prepare a charcoal grill for direct and indirect cooking.
  • Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl. Rub the pork with the spices and drizzle with canola oil. Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork over indirect heat (inside of grill should be at about 375 degrees F) and cook, brushing with the Sherry Vinegar BBQ Sauce every 5 minutes or so, until a thermometer inserted in the center registers 145 degrees F, about 1 hour and 15 minutes. Brush with the sauce every 10 minutes or so after the first 45 minutes.
  • Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing. You can either slice into individual chops, or slice the loin off the bones and thinly slice.
  • Combine the ketchup, vinegar, chicken stock, brown sugar, mustard, paprika and thyme in a medium saucepan and simmer over medium heat until reduced by half. Season with salt, pepper and honey. Let cool to room temperature.

OVEN ROASTED RACK OF PORK - RESTAURANT STYLE



Oven Roasted Rack of Pork - Restaurant Style image

This pork roast is so easy to make it almost cooks itself. But you can take all the credit when your guests start to moan after tasting this deliciously seasoned Rack of Pork!

Provided by Chef Dennis Littley

Categories     Entree

Time 2h10m

Number Of Ingredients 16

1 7-8 bone center cut rack of pork (the weight on this roast will vary. Using a meat thermometer will ensure its cooked properly.)
1/4 cup dijon mustard, stone ground mustard or olive oil
1/4 cup sea salt & black pepper (I used Montreal Steak Seasoning)
2 carrots -rough cut
1 small onion-rough cut and include skins
2 stalks of celery- rough cut
6 cloves garlic peeled
2 teaspoons mustard seeds
2 teaspoons coriander seeds
1 tablespoon dill seeds
1 tablespoon granulated onion
1 tablespoon red pepper flakes
1 tablespoon granulated garlic
1 tablespoon coarse sea salt
1 tablespoon paprika
2 tablespoons black peppercorns

Steps:

  • preheat oven to 450 degrees
  • In a roasting pan add your rough cut vegetables and garlic
  • rinse the rack of pork well and pat dry
  • place rack fat side up, on top of cut veggies
  • apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast
  • sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.**Add one cup of water to the bottom of the pan before roasting.
  • place pan in preheated 450 degrees F oven for 15 minutes.
  • after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ - 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.
  • Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
  • While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.
  • Strain out all of the vegetable pieces and any residue
  • Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!

Nutrition Facts : ServingSize 120 g, Calories 395 kcal, Carbohydrate 9 g, Protein 39 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 1103 mg, Fiber 3 g, Sugar 1 g

RACK OF PORK ROASTED WITH SHERRY AND PEARS



Rack of Pork Roasted With Sherry and Pears image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h15m

Yield Six servings

Number Of Ingredients 10

7 small pears, preferably Seckel
Juice from one lemon
2 to 3 tablespoons unsalted butter
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
1/4 cup Jerez-style sherry
3 cups chicken broth, homemade or low-sodium canned
2 racks of pork, trimmed of excess fat
1 tablespoon kosher salt, plus more to taste
1 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Peel and core the pears and cut each into quarters. Reserve the peelings and place the pears in enough ice water to cover. Add the lemon juice to the pears, stir and set aside.
  • In a saucepan over medium heat, melt 2 tablespoons of butter. Add the shallots and 1 clove of minced garlic and the pear peelings and allow to soften for 5 minutes, stirring occasionally to avoid burning. Add the sherry and the chicken broth, bring to a boil and then reduce the heat to a simmer. Continue to simmer the sauce until it has reduced by half. Strain the sauce and set aside.
  • Place the pork on a rack in a roasting pan and season with salt, pepper and the remaining garlic. Place in the oven for 10 minutes. Drain the pears and pat them dry and place them around the roast, glazing each with the drippings from the meat. If, at this point, the pork has not rendered enough fat to lightly coat the pears, melt the additional butter and brush over the pears. Return to the oven for 25 minutes.
  • Remove the pork from the oven and allow to rest for 5 minutes while reheating the sauce. Carefully slice the pork between the bones and place two chops, flanked by the roasted pears, on each of 6 plates. The pork can be served with glazed carrots (see recipe) and wild rice.

Nutrition Facts : @context http, Calories 982, UnsaturatedFat 30 grams, Carbohydrate 36 grams, Fat 56 grams, Fiber 6 grams, Protein 81 grams, SaturatedFat 20 grams, Sodium 1313 milligrams, Sugar 21 grams, TransFat 0 grams

ROAST PORK LOIN WITH PEARS AND CRANBERRIES



Roast Pork Loin with Pears and Cranberries image

Provided by Food Network Kitchen

Time 1h55m

Yield 6 Servings

Number Of Ingredients 11

2½ to 3 pounds pork loin, trimmed
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 tablespoons chilled unsalted butter
3 ripe Anjou pears, quartered and cored
2 medium onions, diced (about 3 cups)
2 teaspoons finely chopped fresh rosemary
½ cup dry white wine
2 cups low-sodium chicken broth
¼ cup dried cranberries
3 tablespoons grainy mustard

Steps:

  • 1. Position an oven rack in the center of the oven and preheat to 375°F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
  • 2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
  • 3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140°F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
  • 4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.

CIDER-GLAZED RACK OF PORK



Cider-Glazed Rack of Pork image

Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try:Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 1/2 cups plus 1 teaspoon coarse salt
1 1/3 cups sugar
1 (4- to 5-pound) 5-bone rack of pork, frenched
1 teaspoon freshly ground pepper
3 cups apple cider
2 teaspoons apple cider vinegar
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon chile powder

Steps:

  • Fill a large pot with 2 quarts water; add 1 1/2 cups salt and sugar. Bring to a boil over high heat and cook until salt and sugar are dissolved. Remove from heat and let brine cool completely.
  • Place pork in a large container and cover with brine. Transfer to refrigerator and let marinate for 45 minutes. Remove pork from brine and pat dry with paper towels.
  • Preheat oven to 425 degrees with rack in the center. Fit a roasting pan with a rack and set aside.
  • Season pork with remaining 1 teaspoon salt and 3/4 teaspoon freshly ground pepper. Place pork on rack and transfer to oven; cook until an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the pork, about 45 minutes.
  • Meanwhile, place cider in a medium saucepan over medium-high heat until reduced and turns into a dark golden-brown loose syrup, about 20 minutes. Remove from heat and add vinegar; stir to combine. Pour glaze into a small bowl and transfer to refrigerator; let cool.
  • In a small bowl, mix together paprika, cumin, remaining 1/2 teaspoon black pepper, and chile powder; set spice mixture aside.
  • Brush half of the glaze over pork and return to oven for 2 minutes more. Remove from oven and let stand for 15 minutes; brush with remaining glaze and sprinkle with spice mixture.
  • Cut the pork rack into chops by cutting between each set of bones; transfer chops to a large platter. If any glaze remains, add juices from pork to glaze and stir to combine; pour over chops and serve immediately.

PORK ROAST WITH LADY APPLES AND SECKEL PEARS



Pork Roast with Lady Apples and Seckel Pears image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

1 bone-in pork roast, (5 to 6 pounds) frenched, room temperature
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1 tablespoon finely chopped sage
4 lady apples, halved lengthwise
4 Seckel pears, halved lengthwise
1/2 cup dry white wine
2 cups homemade or low-sodium store-bought chicken or veal stock
1/4 cup apple cider
1 tablespoon all-purpose flour
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 425 degrees, with rack in lower third of oven. Whisk together oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork with salt and pepper; brush herb mixture evenly over pork.
  • Place pork, bone facing upward, in a roasting pan. Roast 15 minutes. Reduce oven temperature to 375 degrees. Roast 30 minutes.
  • Rotate pan, and add apples and pears, cut side down. Roast until pork is browned and an instant-read thermometer inserted into the thickest part registers 145 degrees, about 30 minutes more. Transfer roast to a cutting board with a well; let rest 15 minutes before cutting. Transfer apples and pears to a serving bowl.
  • To make the gravy: Drain fat from roasting pan. Place roasting pan over 2 burners. Add wine; bring to a boil, stirring with a wooden spoon to loosen any brown bits on bottom of pan. Cook until reduced by half, about 3 minutes. Stir in stock and cider; season with salt and pepper. Whisk flour with 1 tablespoon water in a small bowl until smooth; add to gravy. Cook, whisking occasionally, until completely combined and gravy has thickened, about 5 minutes. Remove from heat. Add butter; stir until it has completely melted. Pour through a sieve into a serving bowl; discard any solids.

Tips:

  • Choose high-quality pork: Opt for a bone-in rack of pork with good marbling to ensure tenderness and flavor.
  • Prepare the pork in advance: Marinating the pork overnight or for at least 4-6 hours allows the flavors to penetrate and enhance the taste.
  • Sear the pork before roasting: Searing creates a delicious crust and locks in the juices, resulting in a more flavorful and succulent roast.
  • Roast the pork at a high temperature initially: This helps to caramelize the surface and create a crispy exterior.
  • Reduce the temperature for the remaining cooking time: Lowering the temperature allows the pork to cook evenly and prevents it from drying out.
  • Use a meat thermometer: Insert a meat thermometer into the thickest part of the pork to ensure it reaches the desired internal temperature (145°F/63°C for medium-rare, 150°F/66°C for medium, or 155°F/68°C for medium-well).
  • Let the pork rest before carving: Allow the pork to rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Conclusion:

These recipes provide a variety of options for preparing a delicious and memorable rack of pork roast. Whether you prefer a simple yet flavorful roasted pork with herbs and garlic, a tangy and sweet pork roast with apples and cider, or a savory and aromatic pork roast with sherry and pears, there's a recipe here to suit your taste. With careful preparation, attention to detail, and a little patience, you can create a mouthwatering rack of pork roast that will impress your family and friends. So gather your ingredients, select your preferred recipe, and embark on a culinary journey that will leave you craving for more.

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