Roasted Rack of Pork with Apple & Onion Stuffing - Laura Vitale - Laura in the Kitchen Episode 503

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a similar flavor profile.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats add fiber while being cost-effective.

rack of pork

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork shoulder is more affordable and flavorful.

Preheat the oven to 350°F (175°C).

Season the rack of pork with salt and black pepper.

Heat olive oil in a large skillet over high heat.

Place the pork rack, meaty side down, in the skillet and brown for about 3 minutes until golden brown.

Flip the rack and brown the other side.

Transfer the browned pork to a heavy roasting dish and oil it to prevent sticking.

Roast the pork in the oven for 1 hour.

Prepare the stuffing by heating olive oil in a skillet and adding unsalted butter.

Add chopped onions and celery to the skillet and sauté until softened, about 7 minutes.

Add sage to the veggies and sauté together.

Peel and chop the Granny Smith apple into bite-sized pieces and add to the skillet for a few seconds to mix with the veggies.

Season the mixture with salt and pepper.

Add dried cranberries and chicken stock to the stuffing mixture, adjusting the liquid to your preference for sogginess.

Place the stuffing alongside the pork in the roasting dish.

Continue roasting for another 40 minutes or until the internal temperature of the pork reaches 160°F (71°C).

Tent the pork with aluminum foil after removing it from the oven to keep warm and let it rest for 10 minutes before carving.

To make the sauce, combine chicken stock, apple cider, and maple syrup in a saucepan and bring to a boil, reducing by half for 5 to 7 minutes.

Thicken the sauce with a slurry of cornstarch and water, stirring until thickened.

Slice the pork and serve with stuffing and sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens