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Pecan Crusted Rack of Pork with Cranberry

120 MINS

Pork 101 Overview Loin Overview

Description:

A sophisticated pork dish with the elegance for special occasions and fine

Trend Info:

Simplicity focused & back to basic concepts were voted among the top 10 hottest culinary concepts for 2018.

SOURCE: National Restaurant Association “What’s Hot Culinary Forecast 2018”

Pain Points It Solves:

✓ On Trend
✓ Food Cost Control

Day Part:

Dinner

TOTAL PREP & COOK TIME:

120 Minutes

Application:

  • Buffet
  • Entree

Product:

  • Premium Reserve® Loin, CC 8-bone Vac

Allergens:

  • Dairy
  • Wheat
  • Tree Nuts

Cooking Technique:

  • Sauté
  • Roasting

Ingredients:

  • 8-10 pound rack of Premium Reserve® Pork
  • 4 oz dried cranberries
  • Water
  • 8oz pecans, toasted, ground
  • 8oz bread crumbs
  • 1 ½ fl oz clarified butter
  • 2 oz thyme fresh leaves, chopped
  • 1 ½ fl oz clarified butter

Instructions:

  • CRANBERRY PASTE:
    1. In food processor combine cranberries and little warm water.
    2. Puree until smooth, set aside

  • PECAN CRUST:

    1.  In mixing bowl, combine pecans, bread crumbs and 1 ½ fl oz butter. Mix well to combine, set aside.

  • PORK:

    1. Heat a large sauté pan, add 1 ½ fl oz clarified butter and sear the rack of pork on both sides. On baking grate, place pork bone side down.
  • Evenly spread cranberry paste on pork.
  • Evenly top with pecan crust.
  • Cover with foil and bake at 325° F for approximately 1 ½ hours or until 140°F.
  • Remove foil about 10-15 minutes before pork is done to brown the pecan crust.
  • Allow pork to rest 15 minutes before service.
  • Carve rack into 8 portions and place on each plate.

Suggested Sides:

  • Spinach sautéed with garlic
  • Mashed Sweet Potatoes with Horseradish and Orange
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