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Ingredients
US|METRIC
2 SERVINGS
- 5 lb. pork loin (bone-in center cut, 3-4 bone-in racks)
- kosher salt
- ground black pepper (as needed)
- season salt (Lawry's, as needed)
- canola oil (as needed)
- 8 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 Granny Smith apples (peeled, cored,1/2-inch dice)
- 3/4 cup yellow onion (chopped)
- 2 Tbsp. fresh ginger (grated, 20g)
- 1/2 cup pomegranate juice (120ml)
- 1/2 cup apple cider vinegar
- 3/4 cup light brown sugar (packed)
- 1 tsp. mustard seeds
- 1/4 tsp. red pepper flakes
- 4 anise pod star
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Directions
- For the pork: Dry the rack as much as possible with a paper towel. Generously season the meat on all sides including and in between the ribs with kosher salt, ground black pepper and Lawry's season salt.
- Place the roast on a wire rack set in a rimmed baking sheet. Transfer to the refrigerator and let the pork rest, at least overnight.
- When ready to cook, preheat the oven to 350°F
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