Roast Rack of Pork with a Cranberry-Walnut Crust and Sauce

Photo by Scott Phillips
Ingredients
- ¾ tsp. dried red chile flakes
- 2 Tbs. vegetable oil
- 2 Tbs. unsalted butter
- ¾ cup dried cranberries (about 4 oz.)
- 2 Tbs. roughly chopped fresh flatleaf parsley
- Pinch ground allspice
- ½ cup plus 2 Tbs. balsamic vinegar
- + 6 more ingredients
-
- 1 medium onion, roughly chopped (about 2 cups)
- 1 8-bone pork rack (about 5 lb.), chine bone removed
- 1-½ cups walnuts (6 oz.), toasted and chopped medium-coarse
- 3 cups homemade or low-salt chicken or beef broth
- Kosher salt and freshly ground black pepper
- 1 cup ruby port
Let the roast sit at room temperature for 30 minutes. Position a rack in the middle of the oven and heat the oven to 400°F. Put a roasting rack in a roasting pan or in a heavy-duty rimmed baking sheet. (Line the pan with foil for easier cleanup, if you like.) Season the pork liberally with salt ...
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