Mastering the art of a succulent Holiday Pork Tomahawk Rack with a Fig and Balsamic Reduction is easier than you think, especially when you follow these steps designed for beginners.
Ingredients
- 1 Pork Tomahawk Rack – 9 to 11 pounds
- 1 cup Dried Figs, chopped
- 1/2 cup Balsamic Vinegar
- 1/4 cup Honey
- 2 Tablespoon Olive Oil
- 1 teaspoon Sea Salt
- 1/2 teaspoon Ground Black Pepper
- 1 cup Chicken Stock
Directions
- Preheat your oven to 375°F.
- Season the Pork Tomahawk Rack evenly with Salt and Black Pepper.
- Heat Olive Oil in a large oven-safe skillet over medium-high heat. Sear the Pork Tomahawk Rack on all sides until golden brown, about 2 or 3 minutes per side.
- Remove the Tomahawk Rack from the skillet and set aside.
- In the same skillet, add chopped Figs, Balsamic Vinegar, Honey, and Chicken Stock. Bring it to a simmer, stirring occasionally.
- Return the Tomahawk Rack to the skillet, spooning some of the fig mixture over the top.
- Transfer the skillet to the preheated oven. Roast for 1 1/2 to 2 hours, or until the internal temperature of the Tomahawk Rack reaches 140°F to 142°F
- Remove the skillet from the oven and let the Tomahawk Rack rest for 15 minutes on a cutting board before slicing. While resting on the cutting board, the carryover cooking will bring the temperature up to a minimum of 145°F.
- While the Tomahawk Rack rests, place the skillet back on the stove over medium heat. Simmer the Fig, Balsamic, Stock mixture until it thickens into a syrupy reduction. Taste and add Salt and Pepper if needed.
- The Tomahawk Rack should be juicy and tender, with the Fig and Balsamic reduction offering a sweet and tangy contrast.
