Double Rack of Pork with Burnt Orange-Caramel Pan Sauce

Ingredients

• 1.5 tablespoons pepper black freshly ground
• 0.3 cup bourbon 
• 2 teaspoons cornstarch 
• 3 tablespoons sage fresh chopped
• 3 tablespoons thyme sprigs fresh chopped
• 2.5 tablespoons kosher salt 
• 10 servings pepper black freshly ground
• 0.3 cup juice of lemon fresh ()
• 2 cups chicken broth 
• 4.5 tablespoons olive oil 
• 1 cup orange juice fresh
• 2 tablespoons orange liqueur (such as Cointreau or Grand Marnier)
• 2 tablespoons orange marmalade 
• 4 large cranberry-orange relish 
• 16 pounds pork neck bones racks of fat trimmed
• 0.5 cup sugar 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• knife
• whisk
• roasting pan
• aluminum foil
• peeler
• pastry brush

Directions

1. Pulse oil, sage, thyme, salt, andpepper in a small food processor or finelychop on a work surface to form a paste.
2. Place roasts, bone side down, on a worksurface. Using a small knife, score fat 1/4"deep with six 3"-long diagonal slices. Rubroasts with herb paste, massaging someinto each slit.
3. Let rest at room temperaturefor 2 hours.
4. Meanwhile, using a vegetable peeler,remove zest (orange part only) from1 orange in 3"-long strips. Using a knife, cutzest crosswise into 1/8"-wide strips; set aside.
5. Cut peel and white pith from remainingoranges. Slice all oranges into 1/4"-thickrounds; transfer to a large roasting pan.
6. Place orange zest strips in a smallsaucepan. Cover with water; bring to a boiland simmer for 3 minutes. Strain zest; setaside for sauce and discard liquid in pan.
7. Arrange a rack in lower third of ovenand preheat to 425°F.
8. Place pork roastsin roasting pan over orange rounds so thatroasts face each other and the rib bonesinterlock. Wrap bone tips in foil to preventburning. Roast until meat is golden brown,about 45 minutes. Reduce heat to 350°Fand roast until an instant-read thermometerinserted into center of roast registers 135°F,about 25 minutes longer.
9. Transfer porkto a carving board and tent loosely with foil.
10. Let rest for 20 minutes.
11. Meanwhile, stir sugar and 1/4 cuplemon juice in a small heavy saucepan overmedium heat until sugar dissolves. Increaseheat to medium-high and cook without stirring,occasionally swirling pan and brushingdown sides with a wet pastry brush, untilcaramel is deep amber, about 8 minutes.
12. Remove pan from heat; gradually whiskin orange juice and bourbon. Set pan overmedium heat and simmer for 5 minutes.Stir in reserved orange zest, broth, andmarmalade. Boil until reduced to 2 cups,about 15 minutes. Set caramel sauce aside.
13. Whisk cornstarch and 2 tablespoons water ina small bowl; set aside.
14. Transfer orangeslices from roasting pan to a warm platter. Spoon off and discard fat from drippings in pan.
15. Place roasting pan over 2 burners setat medium heat.
16. Pour in reserved caramelsauce; set saucepan aside. Using a woodenspoon, scrape up any browned bits frombottom of roasting pan. Boil for 30 seconds,then return sauce to reserved saucepan.Stir in liqueur. Bring sauce to a boil;whisk in cornstarch mixture. Boil, stirringconstantly, for 2 minutes. Season sauceto taste with salt, pepper, and more lemonjuice, if desired.
17. Slice roasts between rib bones to makeindividual chops. Arrange chops on topof orange slices on platter.
18. Serve with burntorange–caramel sauce.