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Double Rack Of Pork With Burnt Orange-Caramel Pan Sauce

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Double Rack Of Pork With Burnt Orange-Caramel Pan Sauce

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 tablespoons freshly ground black pepper
  • 2 6-bone racks of pork (about 8 lb. total), chine bone removed, fat trimmed to 1/4' thick, 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
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Published 2014-09-09 13:29:26 (2 years ago).

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