Rack of Pork with Balsamic-Fig Sauce
Emily Farris
November 4, 2021
Rack of pork is an impressive main dish that’s often served at the holidays but should really be enjoyed year-round. This one is seasoned with a simple spice rub and cooked in two stages in the Anova Precision Oven — first, a low-temperature cook with 100% steam to avoid drying out the meat followed by a quick high-heat cook to create a bit of a browned crust. It’s served with an an easy balsamic-fig sauce that’s also made in the APO.
Note: If you’d prefer a smooth sauce, remove the rosemary from the sauce after cooking. Use an immersion blender to purée until smooth.
Serves
8
Prep Time
00:15
Cook Time
03:00
0
437
Ingredients
2 Tbsp
brown sugar
2 Tbsp
smoked paprika
Kosher salt and freshly ground black pepper
1 (8-bone)
rack of pork (5 to 6 pounds)
2 cups
balsamic vinegar
1 cup
dried figs, halved
1 sprig
fresh rosemary
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 190°F
Heat: Rear
2. Season Pork
In a small bowl, stir together the sugar, paprika, 2 tablespoons salt, and 2 tablespoons pepper. Measure out 1/4 cup of the seasoning mixture into a second bowl and set aside.
Rub the remaining seasoning mix over all sides of the pork. Place on a wire rack set in a sheet pan.
3. First Cook
Rack
Insert the probe into the center of the roast, taking care to avoid the bones. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 1 1/2 to 2 hours. (The total cook time depends the size and starting temperature of the roast.)
Sous Vide Mode: On
Steam: 100%
Temp: 190°F
Heat: Rear
140°F Probe Target
4. Adjust Oven for the Glaze
Rack
Carefully detach the probe from the oven but leave it in the roast. Remove the roast from the oven, and then adjust the oven settings.
Sous Vide Mode: Off
Steam: 100%
Temp: 300°F
Heat: Rear
5. Cook Glaze
Rack
Combine the vinegar, figs, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in an ovenproof bowl or baking dish. Transfer to the oven and cook until the figs are soft, juicy, and flavorful, about 25 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 300°F
Heat: Rear
00:25 Timer
6. Adjust Oven for Browning
Rack
Remove the glaze from the oven before adjusting the settings. Cover the glaze with foil to keep warm (see note).
Sous Vide Mode: Off
Steam: Off
Temp: 480°F
Heat: Rear
7. Final Seasoning
Sprinkle the reserved seasoning mix over all sides of the roast.
8. Final Cook
Rack
Return the roast to the oven, reattach the probe, and cook until the roast is brown and the probe has reached its target temperature.
Sous Vide Mode: Off
Steam: Off
Temp: 480°F
Heat: Rear
145°F Probe Target
9. Carve and Serve
Slice the roast and serve with the fig sauce.
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