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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.
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