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Bone-In Pork Roast with Apples and Gremolata

Bone-In Pork Roast with Apples and Gremolata
Recipe Date:
September 28, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 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 Rued Chardonnay
  • 1/3 cup Chopped fresh parsley
  • 1 tbsp Chopped fresh rosemary leaves
  • 1 tbsp Finely grated lemon zest, plus 1 tablespoon lemon juice
  • 3/4 cup Extra virgin olive oil

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