This recipe was designed to layer as much flavour as possible into a simple and inexpensive pork rib roast. Low and slow is the key to infusing this roast with sumptuous flavours. Using our mortar and pestle we were able to bend together a super savoury sage and citrus marinade. That combined with a cider, which infuses the pork with subtle apple notes is pure heaven! Finally, utilizing those remaining pan juices to create the most delicious gravy is served alongside this mouth-watering pork dish. You will never look at pork the same way again!
What you will need:
- 2 lb pork rib roast
- 1 cup dry cider (i.e Strongbow)
- 1 tbsp. all-purpose flour
- 1 tbsp. Lemon or lime zest
- 2 tbsp. Fresh sage
- 1 tbsp. Fresh parsley
- 2 large garlic cloves; minced
- 2-3 tbsp. Olive oil
- Salt and pepper
- 4 tbsp. honey
- 2 tbsp. balsamic vinegar
- Dash of cinnamon
- 2 tbsp. dry cider
- Preheat oven to 375 degrees F.
- Use a mortar and pestle or food processor to create the rub for the roast. Combine zest, garlic, olive oil, sage, parsley and salt and pepper and blend until a smooth marinade has formed.
- In a large pan on medium heat, sear each side of your roast. Approximately 3 minutes per side or until golden brown. Transfer seared roast to a flat surface and generously brush all exposed sides with your herb marinade.
- Pour remaining cider into a medium sized roasting pan, then place prepared roast in the center. Cook for approximately 20 minutes per pound.
- In a small mixing bowl, whisk together honey, balsamic, cinnamon and cider. When there is 15 minutes remaining on the cook time, pour entire glazing mixture over your roast.
- You want an internal temperature of 145-150 degrees F. Remove from oven once internal temperature reaches 140 degrees F.
- Remove roast from pan and let rest for approximately 10 minutes before serving.
- Place your roasting pan with the remaining juices over your stove top element at medium-low heat. There are so many flavours in this sauce which can be used to make a gravy sauce!
- Add flour and continuously whisk sauce over hot element until mixture thickens to desired gravy consistency. Pour gravy through a sieve to ensure a smooth texture, then transfer in a serving bowl.