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; 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; 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

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This Rack of Pork with Pear-Apple Compote recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love. Get the recipe now.

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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
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