Cranberry and Pecan Crusted Rack of Pork
This is an adapted recipe created by Chef Tracy O’Grady.
1 1/2 quarts cranberry juice
12 ounces cranberry vodka (optional)
1/2 cup salt
1 center cut rack of pork, Frenched, with fat and silver skin removed
3 tablespoons clarified butter
4 ounces dried cranberries
8 ounces toasted pecans
8 ounces plain bread crumbs
2 ounces picked thyme
3 ounces clarified butter
1 cup fresh or frozen cranberries
1 tablespoon butter, plus 4 ounces (1 stick) cold butter, cut into small pieces
1 cup Riesling wine
2 cups cranberry juice
1 thyme sprig
- For Brining Solution: Combine the brining solution ingredients together and cover the pork with the cranberry liquid overnight.
- For Cranberry Paste: Puree the dried cranberries in a blender with a little bit of water until smooth.
- For Pecan Crust: Toast the pecans. Place in food processor and pulse until slightly ground. Add bread crumbs and picked thyme. Pulse again. Add 3 ounces clarified butter until mixture sticks together to adhere on the pork.
- Preheat oven to 325°F (160°C).
- After the pork has been brined, remove from the liquid and pat dry. Discard the brining liquid. Heat a large saute pan until hot, add 3 tablespoons of clarified butter and sear the rack on both sides. Place the pork on a meat rack. Spread the cranberry paste on the pork and then top with the pecan bread crumbs. Cover with foil and bake for about 1 1/2 hours or until meat thermometer registers 130°F (55°C). Remove the foil about 10 to 15 minutes before the pork is done, to brown the pecan crust. Allow the pork to rest 15 minutes before slicing.
- When ready to serve slice the rack of pork into 8 slices and serve with Cranberry Sauce.
- For Cranberry Sauce: Saute the cranberries in 1 tablespoon of butter until they start to split, sprinkle with sugar and salt, deglaze with the wine and reduce until almost dry. Add in the cranberry juice and thyme sprig; reduce by 1/2. Strain the sauce through a fine sieve, whisk in the remaining cold butter and check for proper seasoning.
Makes 8 servings.
Adapted recipe by Chef Tracy O’Grady.