Rack Of Pork With Pear Apple Compote Recipes

Steps:

• Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat. When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries, rosemary, peppercorns, bay leaf and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, then add 14 cups cold water. Score the skin on the pork roast with a knife in a 1-inch diamond pattern. Submerge the pork in the brine and cover the container. Let the pork brine overnight in the refrigerator.
• Preheat the oven to 350 degrees F. Remove the pork from the brine, then rinse and pat dry (discard the brine). Season the pork all over with 1/2 teaspoon each salt and black pepper. Heat a large ovenproof saute pan over medium-high heat for a few minutes, then add the olive oil and sear the roast on all sides until deep golden brown, about 10 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the middle of the pork registers 150 degrees F, about 40 minutes. Remove the pork to a cutting board, tent with foil and let rest at least 15 minutes.
• While the meat is resting, make the compote: Transfer 2 tablespoons fat from the roasting pan to a medium skillet over medium heat. Add the shallot and saute, stirring, 5 minutes. Add the apple, pear, dried cranberries, orange juice, cider, brown sugar, mustard and rosemary; add 1/2 teaspoon each salt and black pepper, and the cayenne. Bring to a boil, then reduce the heat to medium and cook until the compote is soft and thick, 5 to 8 minutes. Transfer to a serving bowl. Carve the pork into individual chops and serve with the compote.

Steps:

• Season both sides of rack with salt and pepper 20 minutes before cooking. Sear in heavy saute pan with olive oil until rack is well caramelized. Set aside.
• Preheat oven to 350 degrees F. In same pan, add sliced onions, ginger, cinnamon, star anise and butter. Slowly cook until onions are well caramelized. Add maple sugar and cook for 2 minutes.
• Deglaze with cider, adjust salt and pepper to taste and reduce until a glaze forms. Completely cover rack with half of onion compote. Transfer to roasting pan and place in oven. Cook at 20 minutes per pound or until internal temperature is 150 degrees F. Halfway through cooking time, pour over remaining half of onion compote. Remove from oven and let rest for 10 minutes before slicing. Discard the cinnamon stick and star anise.

Steps:

• Preheat oven to 475 degrees.
• Using a sharp knife, score fat that covers the top of pork. Rub pork fat with salt, garlic, and half of the marjoram leaves. Set a roasting rack in a heavy-bottomed roasting pan; set pork on rack. Transfer to oven and roast for 30 minutes.
• Decrease oven temperature to 350 degrees, and continue roasting the pork until an instant-read thermometer inserted in the pork reaches 140 degrees, about 45 minutes more. Transfer pork to a cutting board, keep warm, and let rest 30 minutes.
• Pour any pan juices into a small bowl and whisk together with remaining marjoram; cover to keep warm and set aside.
• Meanwhile, heat apples and cloves in a medium saucepan over medium-high heat, stirring, until apples begin to soften, about 3 minutes. Reduce heat to low and add Calvados, continue stirring until most of the liquid has evaporated, about 5 minutes. Cover, and continue cooking apples, stirring occasionally, until apples are tender and most of the juices have evaporated, about 8 minutes.
• Remove apple mixture from heat and, using a potato masher, coarsely mash apples. Stir in sugar, if using.
• Thinly slice pork and drizzle over reserved pan juices and serve immediately with apples and carrots.

Steps:

• 1. Soak raisins in hot water for 5 minutes. Meanwhile, combine pear, walnuts and Cardamom in a small bowl. Drain raisins and add to bowl.
• 2. Melt the butter in a large skillet over medium-high heat. Season one side of the pork cutlets with 1/8 teaspoon each of the salt and pepper.
• 3. Place pork, seasoned side down in hot skillet and cook 2 minutes. Season with other side with another 1/8 teaspoon each salt and pepper. Flip over pork and cook an additional 2 minutes. Remove to a plate or platter. Cover with foil to keep warm.
• 4. Add pear mixture and sugar to skillet cook 1 minute. Remove skillet from heat and spoon pear compote over pork. Serve immediately.

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Cook, covered, on low 3-4 hours or until fruit is tender., In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook, covered, on high 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans., Freeze option: Freeze cooled compote in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little orange juice if necessary.