Family Chefmate: Rack Of Pork With Cranberry Cherry Sauce

Rack of pork with cranberry and cherry sauce makes a great holiday or special occasion dish. I served this dish for Christmas Eve dinner for 13 guests. This dish is traditional but festive with the cranberry cherry sauce.

Rack of Pork with Cranberry Cherry Sauce
Pre-Heat Oven: 400 degrees
Serves: 16 people

2 Tablespoons Kosher Salt
1 Tablespoon fresh cracked black Pepper
2 racks of pork, rinsed off in cold water and patted dry (8 chops in a rack)
1 sweet onion diced
2 cups cold water

Cranberry Cherry Sauce:
12 oz. bag of fresh cranberries
1 cup sugar
1 cup waster
1/3 cup dried cherries diced small
1/2 cup red cherry preserves

Rise the fresh cranberries under water and drain. Place the drained cranberries in a small sauce pan with 1 cup sugar and 1 cup cold water. On medium high heat, bring the cranberries up to a boil then turn the heat to low. Allow the cranberries to cook for around 10 minutes or until all of them have popped open. Remove them from the heat and add the chopped dried cherries and cherry preserves. Allow to mixture to cool then place in the refrigerator in a air tight container. This sauce can be made up to 1 week ahead. Bring the sauce back to room temperature when serving it.

Pre-heat oven to 400 degrees. Rinse the pork under cold water and pat dry with a paper towel. Salt and Pepper the two racks evenly dispersing the salt and pepper over the entire rack. Place the pork into a large roasting pan with a wire rack attachment. Then place the diced onion with 2 cups of water in the bottom of the pan. Place the rack of pork into the oven at 400 degrees for 30 minutes. Then turn the oven down to 325 degrees for another 90 minutes of cooking. The pork should be golden brown on the outside and 160 degrees inside. Allow the pork to rest for 20 minutes before serving. Then cut the rack of pork with a sharp knife along the bone. Serve immediately with the cranberry cherry sauce.

Salt and Peppering the Rack of Pork