Rosemary Roasted Rack of Pork with Pomegranate Au Jus

• Meat

  • 4 5 lb Rack Pork

• Produce

  • 4 Bay leaves
  • 1 Carrot
  • 1 tbsp Garlic
  • 1 1/2 tsp Garlic powder
  • 4 sprigs Italian parsley
  • 2 Lemons
  • 1 1/2 tsp Onion powder
  • 1 1/2 cup Pomegranate, juice
  • 7 sprigs Rosemary
  • 1/2 cup Shallots
  • 6 sprigs Thyme

• Canned Goods

  • 2 cups Chicken stock or broth

• Baking & Spices

  • 1 tsp Black pepper
  • 1/4 cup Brown sugar
  • 1 Dash Cinnamon
  • 1 tsp Red pepper flakes
  • 1 1/8 heaping cup Salt

• Oils & Vinegars

  • 1 Canola or vegetable oil

• Dairy

  • 2 tbsp Butter

• Liquids

  • 1 gal Water

• Other

  • All mixed together
  • 1 Bay leave

Found on flirtingwithflavor.com

Description

Ingredients

• One 4-5 lb Rack of Pork (8 ribs)
• 1 heaping cup salt
• 1 gallon water
• 4 bay leaves
• 1/4 c brown sugar
• 2 lemons washed and quartered
• 2 sprigs thyme
• 3 sprigs Rosemary
• 1 Tbs minced garlic
• 1 tsp Red Pepper Flakes
• Combine all ingredients in a large pot and bring to a boil for 2-3 minutes, or until salt and sugar is dissolved. Remove from heat and let cool completely before submerging meat.
• 1 tsp black pepper
• 1.5 tsp salt
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• All mixed together
• Canola or Vegetable Oil
• 2 TBS Butter
• 4 Sprigs Rosemary
• 2 Sprigs Thyme
• 1.5 cup Pomegranate Juice
• 1/2 c Shallots, diced
• 1 carrot, peeled and sliced
• 2 sprigs Thyme
• 4 sprigs Italian Parsley
• 1 Bay Leave
• 2 cups chicken stock or broth
• Dash of Cinnamon

Directions

• Fully submerge your Rack of Pork in the brine for a full 24 hours, refrigerated.
• Remove from brine and rinse well.
• Score the fat, making light cuts approximately 1 inch apart from each other, then go back the other way; creating a crosshatch pattern with your scoring.
• Generously rub down the entire surface of your whole Rack of Pork, with The Rub.
• Let sit at room temperature for 30 minutes to an hour.
• Preheat your oven to 350 degrees Fahrenheit.
• Add about 1/2 centimeter of oil to your roasting saute pan. Heat over med-high heat until the oil is hot.
• Add the Rack of Pork Fat side down and sear for 4 minutes.
• Then do the same to the opposite side.
• Brown all sides as best you can, then turn off the heat but keep your pan on the burner. If pan seems dry AT ALL, add a little more oil.
• Add 1 TBS Butter and the sprigs of Rosemary and Thyme, to the oil. Let them crackle and flavor the oil for a couple minutes.
• Turn your Rack of Pork so it is Fat side down and place the cooked rosemary and thyme sprigs on top.
• Place your roasting pan in the oven and drop the temperature to 325 degrees Fahrenheit.
• Let the Pork Rack roast for 10 minutes, then remove it from the oven and baste the meat generously with the pan juices.
• Place it back in the oven for another 10 minutes, then remove and add the last TBS of butter to the pan, and baste generously again before once more placing it back in the oven.
• Let roast for 15 minutes, then again remove it from the oven and baste it. At this point it is best to check its internal temperature. When the meat reaches between 138 and 140 degrees Fahrenheit, your pork is done and should be removed from the oven.
• If it hasnt yet reached that temperature, place it back in the oven for another 5 minutes and check again.
• (My 4.5 lb roast that is pictured, took exactly 40 minutes of cooking time to reach 140 degrees Fahrenheit).
• Remove from oven and let rest for 15 minutes, in a warm spot.
• Combine all ingredients except the stalk, in a saucepan over high heat.
• Bring to a boil, then reduce the temperature to low and let simmer for 20-30 minutes until it is ALMOST a glaze.
• Add the chicken stalk and cinnamon
• Let it continue to simmer for another 15-20 minutes.
• Pour through a fine mesh strainer or colander and then serve warm as a resting place for your meat or as a drizzle atop your meat.