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 @ www.penzeys.com). 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.