A bone-in pork roast makes a showstopping centerpiece, and it's easier to pull off than you might think! Brushed again and again with a reduced apple cider, honey, and Dijon glaze, this pork rack roasts up juicy and tender with a sticky, golden crust, and any extra glaze doubles as a delicious side sauce.
Serves about 4
The Pork:
- 1 pork loin rack (4 bones, about 3–4 lbs)
- Salt and pepper to taste
Cider Glaze:
- 4 cups apple cider
- 4 tablespoons honey
- ½ teaspoon kosher salt
- 1 tablespoon Dijon mustard
INSTRUCTIONS:
- Preheat oven to 350°F.
- Season the pork rack liberally with salt and pepper on all sides.
- Place the pork rack on a baking tray fitted with a wire rack (if you don't have a rack, a couple of celery sticks will create some space between the baking sheet and the pork). Set aside.
- Combine the apple cider, honey, salt and mustard in a small pot and bring to a boil, stirring often.
- Reduce the heat and let simmer until reduced by about 25%.
- Place the pork rack in the oven and cook for about 15 minutes. Pull it out and brush all sides with the cider glaze.
- Continue brushing the pork with glaze every 5–10 minutes, returning the roast to the oven each time, until the internal temperature reaches 150–160°F.
Once the roast is cooked, you can always serve any extra glaze as a side sauce!
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