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

Roast Rack of Pork with a Cranberry-Walnut Crust and Sauce
Photo by Scott Phillips

Ingredients

  • 1 cup ruby port
  • ¾ tsp. dried red chile flakes
  • ¾ cup dried cranberries (about 4 oz.)
  • Pinch ground allspice
  • 2 Tbs. roughly chopped fresh flatleaf parsley
  • ½ cup plus 2 Tbs. balsamic vinegar
  • 1-½ cups walnuts (6 oz.), toasted and chopped medium-coarse
  • + 6 more ingredients
    • Kosher salt and freshly ground black pepper
    • 3 cups homemade or low-salt chicken or beef broth
    • 1 8-bone pork rack (about 5 lb.), chine bone removed
    • 2 Tbs. unsalted butter
    • 1 medium onion, roughly chopped (about 2 cups)
    • 2 Tbs. vegetable oil

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 ...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network