Rack of Pork with Pear Apple Compote Recipe | Ted Allen

Name: Rack of Pork with Pear Apple Compote Recipe | Ted Allen
Ingredients: 1 cup kosher salt; 1/2 cup honey; 1 cup water; 10 juniper berries; 2 (6-inch) sprigs rosemary; 10 peppercorns; 1 bay leaf; 2 cloves garlic, smashed; 1 (2-pound) rack of pork (pork loin roast with 4 rib bones), frenched (ribs scraped clean of meat and fat), skin-on and scored in a 1-inch diamond pattern; Oil, for pan; 1 shallot, chopped; 1 Granny Smith apple, peeled and diced; 1 Bosc pear, peeled and diced; 1/2 cup dried cranberries; 1/2 cup orange juice; 1/2 cup apple cider; 1 tablespoon brown sugar; 1 tablespoon Dijon mustard; 2 teaspoons chopped fresh rosemary leaves; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Pinch cayenne pepper, about 1/8 teaspoon

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This Rack of Pork with Pear Apple Compote recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.

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Carving knife
Roasting pan
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Aluminum foil
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Airtight container
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Measuring cup
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Ingredients

1 cup kosher salt
1/2 cup honey
1 cup water
10 juniper berries
2 (6-inch) sprigs rosemary
10 peppercorns
1 bay leaf
2 cloves garlic, smashed
1 (2-pound) rack of pork (pork loin roast with 4 rib bones), frenched (ribs scraped clean of meat and fat), skin-on and scored in a 1-inch diamond pattern
Oil, for pan
1 shallot, chopped
1 Granny Smith apple, peeled and diced
1 Bosc pear, peeled and diced
1/2 cup dried cranberries
1/2 cup orange juice
1/2 cup apple cider
1 tablespoon brown sugar
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper, about 1/8 teaspoon