Pan Roasted Pork Rack, Apple Cider Pan Jus, Taties 'n Nips Roesti
Yield: 4 servings
Ingredients:
1 rack of pork, bone on (4-5 ribs, depending on appetites)
1 cup apple cider
2 Russet potatoes
1 medium turnip
2 heads of broccoli
4 oz butter
Directions:
Lightly score the fat of the pork rack in a diamond pattern. Season with salt and pepper. Sear the fat side in an oven-safe pan until well browned. Turn over and transfer to a 350*F (180* C) oven. Cook until the roast registers 135*F (57* C) = "Medium", to 145*F (62* C) = "Medium Well". Remove and rest 20 minutes before carving.
Taties 'n Roesti
Peel and grate together the potatoes and turnip. Heavily salt them and squeeze out as much water as you can. Melt 1 tbsp of butter in a 10" non-stick pan over medium heat and add grated mixture. Using a spatula, press the potatoes into a large patty. When the roesti is browned on the first side, flip it out onto a plate. Melt 1 tbsp of butter in the same pan. Slide the roesti back into the pan (uncooked side down), and cool until well browned. Cut roesti into wedges, and keep warm until ready to serve.
Roasted Broccoli
Trim the broccoli into florets by cutting down the stalk, and then pulling apart by hand. Melt 1 oz of butter in an oven-safe pan over high heat. Add the broccoli to the pan and toss to coat. Season with salt and pepper. Place the broccoli under a preheated broiler and allow it to cook until verging on burnt. The toasted broccoli adds a wonderful crunch to the dish.
Apple Cider Pan Jus
Place the pan the pork was roasted in back on the stovetop, over high heat. Add the apple cider. As the cider comes to a boil, scrape the bottom of the pan with a wooden spoon to release the fond. When the cider has reduced by half, remove from heat and whisk in 2 oz of butter (it should be kept cold right up to this point).
Ingredients:
1 rack of pork, bone on (4-5 ribs, depending on appetites)
1 cup apple cider
2 Russet potatoes
1 medium turnip
2 heads of broccoli
4 oz butter
Directions:
Lightly score the fat of the pork rack in a diamond pattern. Season with salt and pepper. Sear the fat side in an oven-safe pan until well browned. Turn over and transfer to a 350*F (180* C) oven. Cook until the roast registers 135*F (57* C) = "Medium", to 145*F (62* C) = "Medium Well". Remove and rest 20 minutes before carving.
Taties 'n Roesti
Peel and grate together the potatoes and turnip. Heavily salt them and squeeze out as much water as you can. Melt 1 tbsp of butter in a 10" non-stick pan over medium heat and add grated mixture. Using a spatula, press the potatoes into a large patty. When the roesti is browned on the first side, flip it out onto a plate. Melt 1 tbsp of butter in the same pan. Slide the roesti back into the pan (uncooked side down), and cool until well browned. Cut roesti into wedges, and keep warm until ready to serve.
Roasted Broccoli
Trim the broccoli into florets by cutting down the stalk, and then pulling apart by hand. Melt 1 oz of butter in an oven-safe pan over high heat. Add the broccoli to the pan and toss to coat. Season with salt and pepper. Place the broccoli under a preheated broiler and allow it to cook until verging on burnt. The toasted broccoli adds a wonderful crunch to the dish.
Apple Cider Pan Jus
Place the pan the pork was roasted in back on the stovetop, over high heat. Add the apple cider. As the cider comes to a boil, scrape the bottom of the pan with a wooden spoon to release the fond. When the cider has reduced by half, remove from heat and whisk in 2 oz of butter (it should be kept cold right up to this point).
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