The Dish | Roast Pork Rack with Sour Cherry Sauce

This looks like a lot of work but it isn’t — and it is perfect for a Sunday Supper. A twist on the traditional “Sunday roast,” it smells divine in the oven. I usually serve it with either mashed potatoes or polenta.

  • 1 (4-5 lb) pork rib roast with 7 or 8 ribs (ask the butcher to trim your pork rack for you — or you can use a boneless pork roast, but the bones make the meat much more tender)
  • 1 tablespoon ground black pepper
  • 1 tablespoon salt
  • 1 tablespoon Moroccan Spices (If you can’t find a Moroccan Spice blend in your local market you can order from Penzeys @ Or you can make your own to have on hand with these ingredients:
    • 3 tbsp paprika
    • 2 tbsp ground cumin
    • 1 tbsp nutmeg
    • 1 tbsp black pepper
    • 1 tbsp ground ginger
    • 1 tbsp ground cinnamon
    • 1 teaspoon cayenne pepper
    • 1 teaspoon ground allspice

Sour Cherry Sauce

  • 2 tbsp olive oil
  • 3 tbsp minced garlic
  • 3 tbsp minced shallots
  • 1 ½ cups Marsala wine
  • 1 lb fresh or frozen pitted tart cherries, thawed if frozen (prunes or dates can be substituted for the cherries)
  • 1 ¾ cups beef stock (or one 14oz can)
  • 4 tbsp (1/2 stick) chilled unsalted butter cut into ½“ pieces
  • Salt and pepper to taste
  • Preheat oven to 425 degrees F.
  • Place the pork bone-side down in the center of a large shallow roasting pan. Rub all over with salt and pepper, then the Moroccan Spices.
  • Roast until an instant read meat thermometer registers 135 F when inserted into the center (usually it’s about 1 hour).
  • Remove and let it cool for about 10 minutes. As the pork cools, the temperature will increase to 150F.
  • While the roast is cooking, prepare the Sour Cherry Sauce:
    • Heat the oil in a heavy large saucepan over medium heat. Add the garlic, shallots, and saute until tender.
    • Stir in the Marsala and increase the heat to medium high and simmer 2 minutes.
    • Stir in three-fourths of the cherries and all of the broth. Bring to a boil, and then reduce to medium and simmer uncovered until the liquid reduces to half and thickens slightly. Stirring occasionally about 35 minutes.
    • Stir in the remaining cherries. Remove from the heat and add the butter one piece at a time.
    • Season with salt and pepper.
  • Cut the pork between the rib bones, place slices on a plate and spoon the sauce over the pork and serve.

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