Spice Rubbed Pork Rack With Whiskey Cherry Sauce Wild Rice Pilaf Recipes

ROAST PORK WITH CHERRY SAUCE

Steps:

• Preheat the oven to 325 degrees.
• Combine salt, pepper, and garlic powder in a small bowl and mix well.
• Rub on the pork roast.
• Place in an 11 x 7 baking dish, fat side up.
• Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees.
• Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup.
• Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon.
• Bring to a boil, reduce heat, and simmer uncovered, 10 minutes.
• Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves.
• Using a wisk, stir cornstarch mixture into hot cherry liquid.
• Bring to a boil and cook for 2 minutes, stirring constantly.
• Stir in lemon juice, butter and cherries.
• Cook 1 minute longer.
• Place pork on cutting board and let stand for 15 minutes before slicing.
• Serve with cherry sauce.

PORK CHOPS WITH CHERRY PRESERVES SAUCE

Steps:

• Heat a large nonstick skillet over med-high heat.
• Coat pan with cooking spray.
• Sprinkle pork with half the salt and pepper.
• Add pork to pan and cook 4-5 minutes on each side, or until browned and cooked through.
• Remove and keep warm.
• Add preserves, vinegar and remaining salt and pepper to pan.
• Cook 30 seconds, scraping up browned bits from pan.
• Serve sauce over pork.

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

GRILLED RACK OF PORK WITH SHERRY VINEGAR BBQ SAUCE

Steps:

• Combine 10 cups water, 1/2 cup kosher salt, brown sugar, mustard seeds, peppercorns, thyme and onions in a large glass bowl or a plastic container. Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours. Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature.
• Prepare a charcoal grill for direct and indirect cooking.
• Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl. Rub the pork with the spices and drizzle with canola oil. Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork over indirect heat (inside of grill should be at about 375 degrees F) and cook, brushing with the Sherry Vinegar BBQ Sauce every 5 minutes or so, until a thermometer inserted in the center registers 145 degrees F, about 1 hour and 15 minutes. Brush with the sauce every 10 minutes or so after the first 45 minutes.
• Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing. You can either slice into individual chops, or slice the loin off the bones and thinly slice.
• Combine the ketchup, vinegar, chicken stock, brown sugar, mustard, paprika and thyme in a medium saucepan and simmer over medium heat until reduced by half. Season with salt, pepper and honey. Let cool to room temperature.