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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

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

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

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