Bruce Sherman’s Holiday Menu
- Main Courses and Sides
Makes 8–10 servings. Lighter than prime rib, this roasted rack of pork is just as impressive.
1 8-rib bone-in Berkshire pork loin (about 4–5 lb.; have a butcher trim the roast, remove the chine bone, and French the rib bones)
½ cup rock salt (can substitute ¼ cup kosher salt)
1 tsp. pepper
½ cup brown sugar
2 Tbsp. vegetable oil
1 large egg white
¼ cup maple syrup
¼ cup Dijon mustard
2 cups crushed gingersnaps
SPECIAL EQUIPMENT: An instant-read thermometer
The night before, cure the pork: Mix salt, pepper, and brown sugar; liberally rub the mixture over the pork. Set meat in a pan on rack, cover, and refrigerate for 12–15 hours. (If using kosher salt, cure for 6–8 hours.) Bring meat to room temperature, about 1 hour.
Preheat oven to 450°F. Brush the salt-and-sugar mixture off the pork. Dry the meat with paper towels, and brush with a light coat of oil. Wrap bones with aluminum foil. Place on rack, bones pointing up, and roast about 20 minutes. Rotate the pan and turn down the heat to 300°F; roast until the internal temperature reaches 135°F, about 30–45 minutes. Let rest for 30 minutes.
Heat oven to 350°F. Beat egg white until foamy and combine with maple syrup and mustard. Brush the mixture liberally over the meat. Place gingersnaps in a sealable plastic bag and crush to an even crumb with a rolling pin. Transfer the roast to a cutting board or work surface and press a generous coating of gingersnap crumbs evenly on the surface of the meat, including the underside but not the ends. Bake until lightly browned, 10 minutes. Carve the roast into 1” slices, a bone per person.