In Recipes, Roasts

Rack of Pork with Ice Cider


  • 4 x 5 lbs Johnston’s Pork Rib Roast frenched
  • 2 tbsp canola oil
  • 2 tbsp butter
  • ½ tsp salt
  • 1 cup ice cider or apple cider
  • 2 garlic cloves chopped
  • 2 large shallots minced
  • 2 bay leaves
  • ¼ cup fresh parsley chopped
  • 2 tbsp pepper


  • In an airtight container, combine the ice cider, garlic, shallots, bay leaves, parsley, and pepper to make the marinade. Add the rack of pork and marinate in the refrigerator for 6 - 10 hours.
  • Preheat oven to 325°F. Drain the pork. Pour the marinade into a small saucepan. Boil, and then reduce heat until it thickens.
  • In a large, oven-safe frying pan, heat the oil and butter. Quickly brown the pork on all sides. Season with salt if desired.
  • Pour the marinade over the pork. Baste often during cooking to glaze the meat. Finish cooking in the oven for approximately 60 minutes, or until a meat thermometer indicates an internal temperature of 140°F.
  • Remove pork from oven. Cover with aluminum foil and let it rest for about 15 minutes (the internal temperature should rise to about 145°F).
  • Serve the pork, sliced, with assorted seasonal vegetables.

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