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

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

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


Best Wine Deals

See More Deals





Snooth Media Network