New year, new you! Level up your culinary experience and skills with this succulent rack of pork. If you’re looking to impress a crowd, this recipe is well worth the time and effort. This recipe brings out the perfect mix of salty and sweet, thanks to a brine that keeps the meat incredibly juicy and tender. The apricot glaze adds a sticky, fruity coating that balances out the savory pork with a nice pop of sugar. This flavor bomb hits all the right notes without being too heavy.

Feel free to add some local roasted root vegetables, Colorado wine and you have yourself a 5 star dinner. Chef Trixie helps us bring this culinary delight to your very own kitchen.

Colorado Pork represents the dedication, care, and craftsmanship of local producers who take pride in raising high-quality animals while supporting our state’s agricultural heritage. From family-run farms to multigenerational operations, Colorado pork producers focus on responsible practices, animal well-being, and exceptional flavor. One standout option is Berkshire pork, known for its rich marbling, tenderness, and deep, savory taste—qualities that make it a favorite among chefs and home cooks alike.

Shopping local for pork not only delivers unmatched freshness and flavor, it also strengthens rural communities and keeps food dollars circulating close to home. When you choose Colorado-raised meat from a local butcher, you’re gaining access to cuts and quality you won’t always find at the grocery store. Find your local butcher or a Colorado pork producer to discover just how delicious locally raised pork can be.

Want to bring this harvest home? Find your nearest farmers market in our Farm Fresh Directory—available in English and Spanish. Explore Colorado Proud to connect with the producers who grow and craft the food that makes meals like this possible.

Brined Rack of Pork with Apricot-Ginger Glaze

Shared by Trixie’s Mountain Kitchen

Yield: 6-8 servings
Prep time: 12 to 24 hours for brining
Cook time: 5 hours 30 minutes

Ingredients

Equipment:

• Brining bag or bucket
• Searing pan
• Roasting pan with rack
• Sharp knife
• Cutting board
• Platter for serving

Meat

• 3- to 6-pound rack of pork (Frenched bones optional) from Edwards Meats or your local butcher

Brine

• 4 cups water
• 1 cup kosher salt
• 1 cup turbinado sugar
• 1⁄2 cup minced garlic
• 1 teaspoon black peppercorns
• 4 bay leaves
• 2 to 6 sprigs fresh thyme
• 1 to 3 sprigs fresh rosemary
• 1⁄2 gallon well-chilled apple cider

Dry Rub

• 1⁄4 cup turbinado sugar
• 2 teaspoons smoked paprika
• 11⁄2 teaspoons garlic powder
• 1⁄2 teaspoons onion powder
• 11⁄2 teaspoons smoked sea salt
• 1 teaspoon ground black pepper

Sear & Roast

• 4 tablespoons butter
• 4 tablespoons olive oil
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Olive oil for pan basting

Glaze

• 1 tablespoon finely diced shallots
• 11⁄2 teaspoons butter
• 1⁄4 cup packed brown sugar
• 1 tablespoon honey
• 11⁄2 teaspoons ginger paste or freshly minced ginger
• 11⁄2 teaspoons balsamic vinegar
• 1⁄8 teaspoon smoked sea salt
• 1 (12-ounce) jar apricot preserves from Honeyville Colorado 

Directions

Step one: Brine

1. In a large pot, bring brine ingredients, except cider and pork, to a boil over high heat until salt and sugar are dissolved, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in cider. Bring to room temperature, about 1 hour.
2. Pour into a 3-gallon Ziploc bag fitted over a large bowl or pot for stability. Immerse pork, seal tightly, and shake to mix. Refrigerate 12 to 24 hours.

Step Two: Dry Rub

1. Discard brine and rinse pork well under cold running water. Pat dry with a clean kitchen towel.
2. Using a small paring knife, score pork fat in a 1-inch crosshatch pattern, cutting through the fat but not into the meat.
3. In a small bowl, combine dry rub ingredients and rub thoroughly into meat. Leave at room temperature for 1 hour.

Step Three: Sear and Roast

1. Preheat the oven to 450°F. Spray a roasting rack in a large roasting pan with cooking oil. Set rack aside.
2. Sear pork in a large pan or Dutch oven. Heat butter and oil in the searing pan over medium high heat until melted, 1 to 2 minutes. Add herbs and stir to season oil, another 30 to 60 seconds.
3. Add pork and sear sides and edges, 3 to 5 minutes each surface. Discard herbs.
4. Place the seared meat in the roasting rack. Cover the bottom 1⁄4 inch of the pan with oil to keep juices from evaporating or burning.
5. Roast the meat for 15 minutes, then reduce the temperature to 325°F.  Continue to roast 15 minutes per pound, basting with pan juices every 15 minutes.
6. When pork registers an internal temperature of 135°F on a meat thermometer, remove from the oven, tent loosely with foil, and allow meat to rest 20 to 30 minutes (see the Roasted and Rested note below).

Step four: Glaze

1. While the meat is resting, prepare the glaze. In a medium saucepan, melt the butter over medium heat and sauté the shallots until soft, 5 to 8 minutes.
2. Add remaining ingredients and bring to a low simmer, 3 to 5 minutes. Reduce heat to medium-low and simmer for 15 minutes more, stirring frequently.
3. Transfer meat to a cutting board. Use a long, sharp knife to slice the rack between the bones and transfer to a serving platter. Serve hot with glaze.

Chef Trixie’s Tidbits

• Dry It Up: After brining and rinsing pork, pat it very dry. The drier the meat, the better the sear.
• Thyme and Space: Give yourself extra space when adding herbs to hot oil, particularly the thyme. Unlike rosemary, thyme crackles wildly, causing splatter. Work quickly to keep from burning the ingredients and yourself.
• Roasted and Rested: As the meat rests, the internal temperature will continue to rise approximately another 10°F to 145°F, which is the USDA recommended safe consumption temperature for pork.
• Easily Dairy-Free: Substitute a dairy-free butter alternative in the glaze.
• Feeling Fruity: Reinterpret the glaze using a different fruit flavor of choice. Try apple butter, cherry preserves, or pear jelly. Substitute your favorite spice to complement the fruit and create your own sparkle.
• Glaze For Days: You can double the glaze recipe to assure there’s plenty beside leftover loin.
• Ready When You Are: You can prepare and refrigerate the glaze a day in advance while the pork is brining. Simply reheat it in a small saucepan over medium heat while the meat rests after roasting.
• Save Some for Me: Refrigerate sliced pork in an airtight container for up to 4 days or freeze up to 3 months. Refrigerate glaze in an airtight container for up to 1 week or freeze up to 3 months.

Pairing Perfection 

A Colorado wine that pairs well is the 23 Solitaire from the Continental Divide Winery. This wine features aromatic notes of Gala apple, orange zest, cinnamon, and allspice. On the palate, flavors of lemon, honeydew, and a hint of mint make for a nicely balanced wine that can go with a variety of foods Seeking a non-alcoholic option? Try Health-Aide Sun Sip, a soda with benefits. Flavors we think would pair wonderfully with this brined and glazed pork are cherry cola and root beer.

Visit ColoradoProud.com for more recipes.