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Ingredients

Brine:

• 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

Compote:

• 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

Description

Food Network Invites You To Try This Rack Of Pork With Pear Apple Compote Recipe From Ted Allen.

Food Network