Roasted Double Rack Of Pork With Morel Mushroom Pan Sauce Recipes

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ROASTED DOUBLE RACK OF PORK WITH MOREL MUSHROOM PAN SAUCE



Roasted Double Rack of Pork with Morel Mushroom Pan Sauce image

Provided by Bruce Aidells

Categories     Garlic     Mushroom     Pork     Roast     Christmas     Winter     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 9

3 large garlic cloves
2 shallots, quartered
3 tablespoons olive oil
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
2 tablespoons coarse kosher salt
1 tablespoon ground black pepper
2 8-bone racks of pork (each 5 1/2 to 6 1/2 pounds), chine bone cut off
Morel Mushroom Pan Sauce

Steps:

  • Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
  • Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
  • Position rack in bottom third of oven and preheat to 350°F. Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 20 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
  • Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.

MOREL MUSHROOM PAN SAUCE



Morel Mushroom Pan Sauce image

Provided by Bruce Aidells

Categories     Sauce     Milk/Cream     Mushroom     Christmas     Quick & Easy     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 9

2 ounces dried whole morel mushrooms (about 4 cups)
2 cups boiling water
1 tablespoon butter
1 shallot, finely chopped
2 tablespoons brandy
2 cups low-salt chicken broth
1 cup whipping cream
Reserved pork roasting pan with juices
1 cup slightly sweet Sherry (such as Dry Sack)

Steps:

  • Combine morels and 2 cups boiling water in 8x8x2-inch glass dish. Let soak until mushrooms soften, stirring occasionally, at least 1 hour and up to 3 hours. Using slotted spoon, transfer mushrooms to small bowl; reserve soaking liquid. Melt butter in large saucepan over medium-high heat. Add shallot and sauté 3 minutes. Add brandy and shake pan until brandy has almost evaporated, about 1 minute. Add chicken broth and cream. Slowly pour in mushroom soaking liquid, leaving any sediment behind in bowl. Add mushrooms. Bring sauce to boil. Reduce heat to medium and boil gently until sauce thickens enough to coat spoon, about 30 minutes.
  • (Mushroom base can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)
  • Pour all pan juices from roasting pan into small bowl. Spoon off fat from top; pour juices into mushroom base in saucepan. Place roasting pan over 2 burners set at medium heat. Pour in Sherry. Boil 1 minute, scraping up browned bits; pour into mushroom base. Boil sauce until reduced to 3 cups, about 8 minutes; season with salt and pepper. Transfer to bowl. Serve with pork.

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  • Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
  • Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. DO AHEAD Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.
  • Position rack in bottom third of oven and preheat to 350°F. Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 20 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
  • Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.

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