When The Motherhood and The National Pork Board asked me to develop a recipe featuring rack of pork which is on special this week at Costco, I was pretty darn excited. I love pig. Bacon, pork chops, pork loin, ribs…. if it oinks, I’ll eat it. However, rack of pork is not something I whip up very often, so this was a challenge that I was happy to take on.
This recipe that I’m about to share with you features the rack of pork, but this recipe lends itself nicely to other less expensive cuts of meat such as pork chops. The rack of pork is quite impressive and perfect for the holidays, but feel free to use this same recipe for pork chops or pork loin.
My vision for this recipe (listed at the end) was a savory crunchy exterior and a flavorful moist interior. To accomplish this, I decided on a crust made of pecans, orange zest, and rosemary. There’s something about the combination of crunchy and tangy that makes my taste buds dance. And yes, taste buds can dance. Mine do anyway….
After the pork was in the oven, I got started on the cranberry coulis. A coulis is a fancy term for any pureed fruit sauce. In this instance, we are creating an orange cranberry coulis. Basically, it’s just like making cranberry sauce but with orange added.
I poured it into a squeezy bottle which makes it easier to decorate the plates. Spellcheck is telling me that squeezy isn’t a word. It is now…..
After allowing the pork to rest a bit, I squeezed out a pool of cranberry coulis and placed the meat on top of it. Doesn’t that present nicely? I can totally see making this for Christmas. The colors alone make it look so darn festive. And the taste? Phenomenal. I hate to toot my own horn, but this is incredible. If you like oranges and rosemary, then you are in for a real treat.