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Gochujang & Sour Cherry-Glazed Pork Roast

Gochujang & Sour Cherry-Glazed Pork Roast

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From: TheListMagazine Magazine, November/December 2017

For this standing rib roast of pork recipe, get the roast with the bone tips frenched (stripped of meat) and the chine bone removed for easy slicing. You can often find them ready to go during the holiday season, but you may want to call your butcher in advance to make sure one is available.

Ingredients 16 servings

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Original recipe yields 16 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons toasted (dark) sesame oil plus 1 teaspoon, divided
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1 6-pound center-cut rack of pork, chine bone removed, rib bones frenched
  • 1 cup sour cherry preserves
  • ¼ cup gochujang (Korean chile paste)
  • 3-3½ cups water, divided

Preparation

  • Prep

  • Ready In

  1. Combine 2 tablespoons sesame oil, ginger, salt and pepper in a small bowl. Rub pork all over with the mixture. Refrigerate for at least 8 hours and up to 1 day.
  2. Preheat oven to 375°F.
  3. Place a wire rack on a large rimmed baking sheet. Place the pork on the rack. Let stand at room temperature for 30 minutes.
  4. Combine preserves and gochujang in a small bowl. Brush ½ cup of the mixture evenly over the pork. Wrap the top exposed rib bones with foil. Place the pork in the oven and pour 1 cup water into the pan.
  5. Roast the pork, brushing with the glaze and adding an additional ½ cup water to the pan every 30 minutes, until an instant-read thermometer inserted in the thickest part registers 125°F, 1¼ to 1½ hours.
  6. Remove the pork from the oven. Increase the temperature to 450°F.
  7. Carefully move the rack with the pork to a cutting board. Pour the pan drippings into a small saucepan. Place the pork and rack back on the baking sheet and remove the foil from the bones. Return the pork to the oven; roast until deeply caramelized and the thermometer registers 135°F, 8 to 10 minutes. Let the pork rest 15 minutes.
  8. Meanwhile, add the remaining glaze, 1 teaspoon sesame oil and ½ cup water to the drippings in the saucepan. Bring to a boil and cook until the sauce is thickened slightly, 2 to 4 minutes. Serve the pork with the sauce.

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Nutrition information

  • Serving size: 4½ oz. pork & 1 Tbsp. sauce
  • Per serving: 323 calories; 17 g fat(6 g sat); 0 g fiber; 16 g carbohydrates; 27 g protein; 0 mcg folate; 77 mg cholesterol; 13 g sugars; 13 g added sugars; 16 IU vitamin A; 0 mg vitamin C; 20 mg calcium; 1 mg iron; 298 mg sodium; 270 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fat, 3½ med-fat protein, 1 other carbohydrate

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