The best pork roast, in my opinion, is a rack and it looks splendid for the holiday table. If you buy 2 racks you can stand them up together for an impressive crown roast.
Servings: 6
Pork
1 rack of pork (6 chops)
1 tablespoon chopped fresh rosemary
1 tablespoon cracked peppercorns
1 teaspoon grated orange rind
2 tablespoons olive oil
Sauce
½ cup pomegranate juice
½ cup red wine
1 tablespoon balsamic vinegar
1½ cups chicken stock
2 tablespoons cold butter, diced
Method
Preheat oven to 450 F.
pork
Place pork on a rack in a roasting pan. Combine rosemary, peppercorns, orange rind and olive oil and rub all over meat.
Roast for 15 minutes, then reduce heat to 325 F and roast 1 hour, or until a thermometer reads 150 F for a pink roast or 165 F for medium (the time will vary depending on the thickness of the rack). Transfer pork to a carving board and let rest for 15 minutes.
sauce
Combine pomegranate juice, red wine and balsamic vinegar in a skillet over medium heat. Bring to a boil and let it continue to boil until syrupy. Add stock, stir and boil until reduced by half. Whisk in butter piece by piece. Drizzle a bit of the sauce over the pork and serve the rest alongside.