GMA Recipe: Roast Rack of Pork with Carmelized Onions

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Roast Rack of Pork with Carmelized Onions
From chef and author Wolfgang Puck

Wolfgang Puck shares a perfect recipe for holiday dinners with guests. His Roast of Pork with Carmelized Onions is classy and satisfying.

Try it with Wolfgang's Gratin of Sweet Potatoes

Ingredients

1 2-pound pork rack with 4 bones attached

3 yellow onions, sliced

2 ounces olive oil

1 inch fresh ginger, crushed

1/2 stick cinnamon

1 star anise

4 tablespoons maple sugar

3 tablespoons sweet butter

3 1/3 cups apple cider

salt & black pepper

Directions

1. Season both sides of rack with salt and pepper 20 minutes before cooking. Sear in a heavy sauté pan with olive oil until the rack is well caramelized. Set aside and preheat oven to 350 degrees.

2. In same pan, add sliced onions, ginger cinnamon, star anise and butter. Slowly cook until onions are well caramelized. Add maple sugar and cook for 2 minutes.

3. Deglaze with cider, adjust salt and pepper to taste and reduce until a glaze forms.

4. Completely cover rack with half of onion compote. Transfer to roasting pan and place in oven. Cook at 20 minutes per pound or until internal temperature is 150 degrees. Halfway thru cooking time, pour over remaining half of onion compote.

5. Remove from oven and let rest for 10 minutes before slicing.

Serves 4

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