Name: Double Rack of Pork with Burnt Orange-Caramel Pan Sauce
Yield: Makes 810 servings
Ingredients: 4 1/2 tablespoons olive oil; 3 tablespoons chopped fresh sage; 3 tablespoons chopped fresh thyme; 2 1/2 tablespoons kosher salt; 1 1/2 tablespoons freshly ground black pepper; 2 6-bone racks of pork (about 8 pounds total), chine bone removed, fat trimmed to 1/4" thickness, rib bones frenched; 4 large oranges; 1/2 cup sugar; 1/4 cup (or more) fresh lemon juice; 1 cup fresh orange juice; 1/4 cup bourbon; 2 cups low-salt chicken broth; 2 tablespoons orange marmalade; 2 teaspoons cornstarch; 2 tablespoons orange liqueur (such as Cointreau or Grand Marnier); Kosher salt and freshly ground black pepper

Double Rack of Pork with Burnt Orange-Caramel Pan SauceMarcus Nilsson

Forgo the old-school crown roast by arranging two pork rib roasts with the bones crisscrossed like a military honor-guard salute. Ask your butcher to french the bones by removing excess fat and muscle for a more elegant presentation.

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