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This recipe is intermediate

Rack of Pork with Cranberry and Apple

60 to 80 minutes Cook time 20 minutes Prep time 6 servings



In The Oven

  1. In a deep dish, cover rack of pork with sea water and refrigerate for 30 minutes.
  2. Remove rack and pat with paper towel without rinsing.
  3. Place oven rack in middle position and preheat oven to 200 °C (400 °F).
  4. In a large skillet, sear rack for about 2 minutes per side, until lightly coloured. Place rack in a roasting pan. Season with salt and pepper.
  5. Bake for 50 minutes, according to desired doneness.
  6. For medium rare, remove from oven when a thermometer inserted in the meat reads 61 °C (142 °F). Keep thermometer inserted in meat and cover with foil. Let stand until the thermometer reads 63 °C (145 °F), about 15 minutes.
  7. Meanwhile, immerse apples in a pot of boiling water for 2 minutes.
  8. Place apples on a parchment-lined baking sheet or a silicone mat and sprinkle with sugar. Bake at 180 °C (350 °F) for 20 minutes. Reserve apples “in their jackets.”
  9. Meanwhile, in a pot set over a low heat, cook cranberries in ice cider. Remove from heat when ice cider has reduced by half.
  10. In a second pot, heat the demi-glace sauce and butter, and season with salt and pepper.
  11. Slice rack into ribs.
  12. Divide cranberries on each plate, place a rib on top and drizzle with meat juices. Serve with apples in their jackets.

Nutritional value (per serving)

  • 409 calories
  • 41 g of protein
  • 13 g of fat
  • 30 g of carbohydrates
  • 3 g of fibre
  • 24 g of sugar
  • 371 mg of sodium
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