CITRUS AND PEPPER-RUBBED PORK ROAST
Source: Mary Engelbreit's Queen of the Kitchen Cookbook
Serves 8

One 8-rib pork roast (about 5 1/2 pounds), chine bone removed and bones frenched (see note above)
Kosher salt
CITRUS-PEPPER RUB:
Zest of 2 medium lemons and 1 medium orange (removed in strips with a vegetable peeler)
10 garlic cloves
2 teaspoons dried rosemary
1 teaspoon dried sage
Coarsely ground pepper
2 tablespoons extra-virgin olive oil
APPLE-ONION MIXTURE:
2 pounds lady apples, left whole, or sweet-tart red apples, such as Empire or Winesap, quartered and cored
2 medium onions, halved and sliced
1/3 cup chicken broth
2 tablespoons orange juice
1 tablespoon sugar
Salt and freshly ground pepper
PAN SAUCE:
1 cup chicken broth
2 teaspoons cornstarch blended with 3 tablespoons heavy cream
1 tablespoon butter, cut into pieces
Salt and freshly ground pepper

Make the citrus-pepper rub:
In a food processor, combine the lemon and orange zests, the garlic, rosemary, sage, 1 1/2 teaspoons coarse pepper, and the oil, and process until the zests are finely chopped. Spread the mixture all over the pork, cover, and marinate in the refrigerator for at least 3 or for up to 8 hours.

Put the pork into an oiled roasting pan. Set aside.

Preheat the oven to 425 degrees F.

Sprinkle 1 1/2 teaspoons Kosher salt over the pork and drizzle with 1 tablespoon oil. Roast for 15 minutes. Reduce the oven temperature to 350 degrees F and roast the pork for 30 minutes longer.

Meanwhile, prepare the apple-onion mixture:
In a large bowl, toss together the apples, onions, broth, orange juice, sugar, and a pinch each of salt and pepper.

Move the pork to one side of the pan and spoon the apple mixture into the pan, mixing it with the pan juices. Roast the pork for 50 to 60 minutes longer, until an instant-read thermometer inserted into the center registers 155°F. Transfer the pork to a platter and cover. Transfer the apple mixture to a bowl and cover to keep warm.

Make the pan sauce:
Spoon off the fat from the roasting pan. Add the broth to the pan and bring to a boil over medium heat, scraping with a wooden spoon to loosen any browned bits in the bottom of the pan. Pour the pan liquid into a medium saucepan.

Add the cornstarch mixture and cook, whisking constantly, until the sauce thickens and slightly bubbles. Reduce the heat to low, whisk in the butter and cook, stirring constantly, until the sauce is thick and glossy. Pour in any accumulated juices from the pork and return the sauce to a simmer. Remove from the heat and season with salt and pepper if needed.

Using a sharp knife, cut the pork into individual chops. Arrange on a platter and spoon the apple mixture around the pork. Pass the sauce separately.