Five-Spice Rack of Pork with Cranberry Sauce

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15 min


6 to 8 servings

* PLUS Cooking time: 7 minutes, Roasting Time: 45 minutes


  • 2 kg 8-rib rack of pork
  • 2 tbsp olive oil
  • 2 tbsp five-spice powder
  • 3 shallots , finely chopped
  • 3 garlic cloves , minced
  • 2 tbsp butter
  • 1/2 cup red wine
  • 398-mL can whole-berry cranberry sauce


  • Preheat oven to 325F (160C). Place pork, fat-side up, on a large foil-lined baking sheet. Brush with oil, then rub in spice powder, making sure to coat ends. Roast, uncovered, until a thermometer inserted in thickest part of roast reads 155F (70C), 1 hour 45 min to 2 hours. Remove from oven and loosely cover with foil. Let rack of pork stand 10 min before slicing.
  • While meat is cooking, prepare shallots and garlic. Melt butter in a large frying pan over medium heat. Add shallots and garlic. Stir frequently until shallots soften, about 3 min. Pour in wine. Boil, uncovered, until liquid reduces slightly, about 2 min.
  • Add cranberry sauce. Using a wooden spoon, gently mash to break up sauce. Reduce heat to low and stir until hot and evenly mixed, about 2 min. Slice pork into thick chops and place on plates. Spoon sauce overtop.

Nutrition (per serving)

  • Calories
  • 389,
  • Protein
  • 30 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 18 g,

A rack of pork looks impressive but isn’t costly. We’ve dressed ours up for the holidays with a red wine spiked cranberry sauce.