Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce
Indulge in tender pork "Prime Rib" with a sweet orange-blackberry balsamic reduction sauce. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at classicwinevinegar.com.
Cooking tools:
- Instant-read thermometer
- Cooling rack
- Butcher's twine
- Pepper mill
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Paper towel
- Plastic wrap
- Refrigerator
- Oven
- Baking sheet
- Aluminum foil
- Saucepan
- Stove
- Spoon
- Tongs
Ingredients
- 1 (4 – 5 lb) center-cut bone-in pork rib roast, chine bone removed
- 2 T packed dark brown sugar
- 1 T kosher salt
- 1 & 1/2 tsp pepper, fresh ground
- 1 T Sparrow Lane Extra Virgin Olive Oil
- 1 T pepper, fresh course ground
- 2 T grated orange zest
- 2 tsp minced rosemary leaves
- 1 shallot minced
- 1 garlic clove, minced
- 1 cup Sparrow Lane Blackberry Balsamic Vinegar
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