Cider-Pepper Glazed Rack of Pork
A cozy, glossy roast that feels like a warm holiday hug.
What to Ask Your Butcher For
A Frenched rack of pork, 6–8 bones, about 4–5 lb.
Why It Slaps
Juicy center, peppery crust, glossy cider glaze — it tastes like a holiday roast that took all day, even though it didn’t.
Ingredients
1 Frenched rack of pork (6–8 bones, 4–5 lb)
4–5 garlic cloves, smashed
2 tbsp fresh thyme or rosemary
2 tbsp olive oil
Salt & freshly cracked black pepper
1 cup apple cider
2 tbsp apple cider vinegar
2 tbsp brown sugar or honey
1 tsp crushed red pepper (optional)
1 tbsp butter
Instructions
Prep: Rub with oil, garlic, herbs, salt, and lots of pepper. Rest 30–45 min.
Roast: 375°F (190°C), bones-up, 45 min.
Glaze: Reduce cider, vinegar & sugar by half; whisk in butter.
Finish: Glaze every 10–15 min until pork hits 140°F (60°C).
Rest + Slice: Rest 15 min, slice, spoon glaze over top.
Total Cook Time
1 hr 15 min–1 hr 30 min + rest.
Serving Options
Garlic mashed potatoes + roasted Brussels
Polenta + sautéed apples
Herbed stuffing + cranberry compote
Leftover sandwich on ciabatta with mustard & arugula
Feeds 6–8.