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Cranberry Pecan Crusted Rack of Pork




Source of Recipe


Unknown


List of Ingredients




BRINING SOLUTION:
1-1/2 qts. Cranberry juice
3/4 cup Cranberry vodka (optional)
9 Tblsp. salt
8-9 lb. Center cut pork rack, frenched

CRANBERRY PASTE:
4 oz. Dried cranberries, pureed in blender with a little water until smooth

PECAN CRUST:
8 oz. Pecans, toasted, ground
8 oz. Plain bread crumbs
3 oz. Clarified butter, divided
2 oz. Fresh thyme leaves, chopped


Recipe



For Brining Solution:
Combine juice, vodka and salt. Cover pork with cranberry liquid. Refrigerate overnight.

For Pecan-Crusted Rack of Pork:
Combine pecans, crumbs, 1-1/2 oz. butter and thyme. After the pork has been brined, remove from the liquid and pat dry. Discard liquid. Heat a large sauté pan until hot, add 1-1/2 oz. clarified butter and sear the rack of pork on both sides. Place the pork on a meat rack. Spread the cranberry paste on the pork and then top with pecan crust. Cover with foil and bake at 325° F. for about 1-1/2 hours or until 140° F. Remove foil about 10-15 minutes before pork is done to brown the pecan crust. Allow pork to rest 15 minutes before slicing.