Reviews (1) Add Rating & Review 9 Ratings 5 star values: 4 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 01/10/2013 I have made this recipe on twice, and my dinner guests always beg for more. The meat is very succulent and tender, and the flavor of the rosemary and gremolata offset the fatty richness of the pork. I serve it with sauteed chard, sweet potatoes, and white cannelini beans. The apples that soak up the Chardonnay in the bottom of the pan are sweet and savory and add tenderness to the meat. I make this roast for Christmas and special occasions, as a tasty & affordable alternative to dry turkey.
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Gallery Bone-In Pork Roast with Apples and Gremolata Credit: Romulo Yanes Recipe Summary prep: 15 mins total: 2 hrs Servings: 8
Ingredients Ingredient Checklist 1 pork rib roast with 8 ribs, chine bone removed and ribs frenched (4 to 4 1/2 pounds) Coarse salt and ground pepper 4 Gala or Fuji apples, halved 3/4 cup dry white wine, such as Chardonnay 1/3 cup chopped fresh parsley 1 tablespoon chopped fresh rosemary leaves 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice 1/4 cup extra-virgin olive oil
Cook’s Notes Have your butcher remove the chine bone (backbone) and french, or scrape clean, the ribs. A thin layer of fat on the roast keeps it juicy.
Gallery Bone-In Pork Roast with Apples and Gremolata Credit: Romulo Yanes
Recipe Summary prep: 15 mins total: 2 hrs Servings: 8
Gallery
Bone-In Pork Roast with Apples and Gremolata Credit: Romulo Yanes
Bone-In Pork Roast with Apples and Gremolata
Credit: Romulo Yanes
Bone-In Pork Roast with Apples and Gremolata
Recipe Summary prep: 15 mins total: 2 hrs Servings: 8
Recipe Summary
prep: 15 mins total: 2 hrs
Servings: 8
prep: 15 mins
total: 2 hrs
prep:
15 mins
total:
2 hrs
Servings: 8
8
Ingredients
Ingredients
- 1 pork rib roast with 8 ribs, chine bone removed and ribs frenched (4 to 4 1/2 pounds) Coarse salt and ground pepper 4 Gala or Fuji apples, halved 3/4 cup dry white wine, such as Chardonnay 1/3 cup chopped fresh parsley 1 tablespoon chopped fresh rosemary leaves 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice 1/4 cup extra-virgin olive oil
Directions
Let pork sit at room temperature 30 minutes. Preheat oven to 375 degrees. Season pork with salt and pepper. In a large roasting pan, arrange apples, cut side down, in two rows in center of pan. Place pork, fat side up, on top of apples. Add wine and 1 cup water to pan. Roast until pork is golden and an instant-read thermometer inserted into center (avoiding bones) reads 145 degrees, 1 to 1 1/4 hours. Transfer pork and apples to a platter. Loosely tent pork with foil and let rest 30 minutes.
Make gremolata: In a small bowl, stir together parsley, rosemary, lemon zest and juice, and oil and season with salt and pepper. Cut roast into chops and serve with apples and gremolata.
Cook’s Notes Have your butcher remove the chine bone (backbone) and french, or scrape clean, the ribs. A thin layer of fat on the roast keeps it juicy.
Cook’s Notes
Have your butcher remove the chine bone (backbone) and french, or scrape clean, the ribs. A thin layer of fat on the roast keeps it juicy.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 4 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 01/10/2013 I have made this recipe on twice, and my dinner guests always beg for more. The meat is very succulent and tender, and the flavor of the rosemary and gremolata offset the fatty richness of the pork. I serve it with sauteed chard, sweet potatoes, and white cannelini beans. The apples that soak up the Chardonnay in the bottom of the pan are sweet and savory and add tenderness to the meat. I make this roast for Christmas and special occasions, as a tasty & affordable alternative to dry turkey.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 4 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 4 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
9 Ratings 5 star values: 4 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
9 Ratings 5 star values: 4 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 4 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 01/10/2013 I have made this recipe on twice, and my dinner guests always beg for more. The meat is very succulent and tender, and the flavor of the rosemary and gremolata offset the fatty richness of the pork. I serve it with sauteed chard, sweet potatoes, and white cannelini beans. The apples that soak up the Chardonnay in the bottom of the pan are sweet and savory and add tenderness to the meat. I make this roast for Christmas and special occasions, as a tasty & affordable alternative to dry turkey.Martha Stewart Member
Rating: 5 stars 01/10/2013
I have made this recipe on twice, and my dinner guests always beg for more. The meat is very succulent and tender, and the flavor of the rosemary and gremolata offset the fatty richness of the pork. I serve it with sauteed chard, sweet potatoes, and white cannelini beans. The apples that soak up the Chardonnay in the bottom of the pan are sweet and savory and add tenderness to the meat. I make this roast for Christmas and special occasions, as a tasty & affordable alternative to dry turkey.
Rating: 5 stars
All Reviews for Bone-In Pork Roast with Apples and Gremolata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bone-In Pork Roast with Apples and Gremolata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
