Sage, Cider & Citrus Pork Rib Roast

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

Herb Marinade:

  • 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

Glaze:

  • 4 tbsp. honey
  • 2 tbsp. balsamic vinegar
  • Dash of cinnamon
  • 2 tbsp. dry cider

Directions:

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Pour remaining cider into a medium sized roasting pan, then place prepared roast in the center.  Cook for approximately 20 minutes per pound.
  5. 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.  
  6. You want an internal temperature of 145-150 degrees F. Remove from oven once internal temperature reaches 140 degrees F.
  7. Remove roast from pan and let rest for approximately 10 minutes before serving.
  8. 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!
  9. 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.

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