Rack of Pork with Pear-Apple Compote Recipe | Ted Allen | Food Network

Ingredients

• 1 cup kosher salt
• 1/2 cup honey
• 10 juniper berries
• 2 sprigs rosemary
• 10 black peppercorns
• 1 bay leaf
• 2 cloves garlic, smashed
• 1 2-pound skin-on rack of pork (pork loin roast) with 4 rib bones, frenched (ribs scraped clean; ask your butcher to do this)
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 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 packed brown sugar
• 1 tablespoon dijon mustard
• 2 teaspoons chopped fresh rosemary
• Pinch of cayenne pepper