Cranberry and Pecan Crusted Rack of Pork

This is an adapted recipe created by Chef Tracy O’Grady.

Recipe Ingredients:

Brining Solution:
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

Cranberry Paste:
4 ounces dried cranberries

Pecan Crust:
8 ounces toasted pecans
8 ounces plain bread crumbs
2 ounces picked thyme
3 ounces clarified butter

Cranberry Sauce:
1 cup fresh or frozen cranberries
1 tablespoon butter, plus 4 ounces (1 stick) cold butter, cut into small pieces
Sugar
Salt
1 cup Riesling wine
2 cups cranberry juice
1 thyme sprig

Cooking Directions:

1. For Brining Solution: Combine the brining solution ingredients together and cover the pork with the cranberry liquid overnight.
2. For Cranberry Paste: Puree the dried cranberries in a blender with a little bit of water until smooth.
3. 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.
4. Preheat oven to 325°F (160°C).
5. 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.
6. When ready to serve slice the rack of pork into 8 slices and serve with Cranberry Sauce.
7. 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.