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Double Rack of Pork with Burnt Orange-Caramel Pan Sauce


Double Rack of Pork with Burnt Orange-Caramel Pan Sauce Recipe

Ingredients:
  • 4 1/2 tablespoons olive oil
  • 3 tablespoons chopped fresh sage
  • 3 tablespoons chopped fresh thyme
  • 2 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons freshly ground black pepper
  • 2 6-bone racks of pork (about 8 pounds total), chine bone removed, fat trimmed to 1/4" thickness, rib bones frenched
  • 4 large oranges
  • 1/2 cup sugar
  • 1/4 cup (or more) fresh lemon juice
  • 1 cup fresh orange juice
  • 1/4 cup bourbon
  • 2 cups low-salt chicken broth
  • 2 tablespoons orange marmalade
  • 2 teaspoons cornstarch
  • 2 tablespoons orange liqueur (such as Cointreau or Grand Marnier)
  • Kosher salt and freshly ground black pepper
Directions:
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Rank

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