Cranberry And Pecan Crusted Rack Of Pork
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
49
Spice
60
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Cranberry Juice1
Salt90 g
Clarified Butter110 g
Dried Cranberry230 g
Pecan (toasted)230 g
Plain Bread Crumbs6 tbsps
Virgin Olive Oil (extra)6 cloves
Garlic (blanched, sliced)1360 g
Leaf Spinach (loose, washed)1 tbsp
Butter1
Sugar1 cup
Heavy CreamDirections:
1
Combine the brining solution ingredients together and cover the pork with the cranberry liquid overnight
2
Puree the dried cranberries in a blender with a little bit of water until smooth
3
Toast the pecans
4
Place in food processor and pulse until slightly ground
5
Add bread crumbs and picked thyme
6
Pulse again
7
Add 3 ounces clarified butter until mixture sticks together to adhere on the pork
8
Preheat oven to 325 degrees F
9
After the pork has been brined, remove from the liquid and pat dry
10
Discard the brining liquid
11
Heat a large saute pan until hot, add 3 tablespoons of clarified butter and sear the rack on both sides
12
Place the pork on a meat rack
13
Spread the cranberry paste on the pork and then top with the pecan bread crumbs
14
Cover with foil and bake for about 1 1/2 hours or until meat thermometer registers 130 degrees
15
Remove the foil about 10 to 15 minutes before the pork is done, to brown the pecan crust
16
Allow the pork to rest 15 minutes before slicing
17
When ready to serve slice the rack of pork into 8 slices and plate each piece
18
Arrange each plate with a Wilted Spinach and Apple Tart
19
Finish each plate with cranberry pork sauce
20
Heat 2 large saute pans until hot
21
Add the olive oil and garlic
22
Now add the spinach, season with salt and cook until just wilted
23
Serve immediately
24
Peel, core and dice 1 apple, saute in butter, season with salt and sugar
25
Add the cream and reduce by 3/4
26
Puree until very smooth
27
Slice potato into thin slices with mandoline
28
Cook in boiling water until almost tender
29
Set aside
30
Roll out puff pastry a bit
31
Score with a sharp knife
32
With a 2-inch cookie cutter, cut out 8 circles of puff pastry
33
Place between 2 sheets of waxed paper on baking sheet, weigh down with another baking sheet and blind bake in oven until almost cooked through
34
Remove from oven and let cool
35
Preheat oven to 350 degrees F
36
Spread a heaping teaspoon of the apple cream on top of the puff pastry
37
Peel and slice the other apple, and then fan apple and potato slices around the puff pastry, making a pinwheel design
38
Brush with butter and sprinkle with salt and sugar
39
Bake for about 25 minutes
40
Brush with a little more butter and sprinkle with some more sugar and broil for 1 minute until the tarts are caramelized
41
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
42
Add in the cranberry juice and thyme sprig; reduce by 1/2
43
Strain the sauce through a fine sieve, whisk in the remaining cold butter and check for proper seasoning