Thyme-Roasted Rack of Pork with Maple Yams and Pear Compote - alive magazine

Ingredients

• 2 whole pork racks (frenched bones*)
• 2 Tbsp (30 mL) canola oil
• 6 sprigs thyme
• 4 Tbsp (60 mL) butter, unsalted
• 2 tsp (10 mL) ground cinnamon
• 2 tsp (10 mL) black pepper ground
• 2 stalks celery
• 2 carrots
• 6 medium-sized yams, peeled and diced into 1-in (2.5-cm) cubes
• 1 sprig fresh rosemary, minced
• Sea salt, to taste
• 1 tsp (5 mL) black pepper, ground
• 2 Tbsp (30 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) fresh parsley, chopped
• 3 Tbsp (45 mL) maple syrup
• 1 white onion, diced
• 1 cinnamon stick
• 2 cups (500 mL) white wine
• 6 Anjou pears peeled, cored and diced
• 2 sprigs thyme
• 1 Tbsp (15 mL) grainy mustard