ROASTED PORK RACK WITH APPLES AND CIDER CHEF: JASON CUNNINGHAM RESTAURANT: THE WASHINGTON DUKE INN & GOLF CLUB “This recipe is one that I’ve prepared for my family many, many times. This is a recipe that speaks Fall to me and engages all the senses while being prepared. It is rustic, warm and versatile while representing everything about cooking that hooked me years ago. I love the recipe so much I’ve served it for large events at the Inn, and the guests have always given us terrific feedback. Now your family and friends can enjoy it, too!” INGREDIENTS:
METHOD:
1 ea 4-5 lb. all natural pork rack
1. P reheat oven to 325°F. Truss the pork with butcher twine to make it uniform in shape. Mix flour with liberal amounts of salt and pepper and the finely chopped rosemary. Rub this mixture all over the pork coating it evenly.
2 tbsp. all purpose flour Kosher salt Fresh ground black pepper 1 tbsp. fresh rosemary, chopped 4 tbsp. olive oil 4 tbsp. unsalted butter 2 large yellow onions, peeled and chopped 4 cloves garlic, peeled and split 4 sprigs rosemary 1 sprig fresh sage 4 sprigs fresh thyme 5-6 large crisp apples (NC Ginger Crisp or Winesap), cored and quartered 1 cup of French hard cider (preferred but any bottled cider will do nicely)
2. H eat a large heavy skillet or roasting pan over high heat, add the olive oil and sear the roast all over until brown on all sides. Turn off the heat, place onions, garlic, rosemary sprigs and half of the butter in the bottom of the pan, place the pork on top, cover with foil and place in the oven. 3. C ook the roast covered for approximately 40 minutes. Add the apples, hard cider, remaining butter and herb sprigs to the pan. Baste the pork and apples with the pan juices then re-cover and cook 30 minutes more until internal temperature of 150°F. 4. R aise the oven temperature to 400°F, remove the foil, baste the pork and apples and cook for an additional 10 minutes. 5. T ransfer the pork to a cutting board, remove the string and allow to rest for a minimum of 10 minutes before slicing. Transfer onions and apples to a platter and the pan juices to a pan on the stove. Reduce pan juices by about half and serve alongside the sliced roast. Place the roast over the apples and onions.
Manteo to Murphy
/ OCTOBER 2020 / 27
