Ingredients for Pork Rack
1 rack of Berkshire Pork 6-7lbs
Badia® Sea Salt and freshly ground Peppercorns
Heat convection oven to 350°F or conventional oven to 400°F. Season rack all over and put in roasting pan fat side up. Cook for 35-40 minutes and check with meat thermometer if it reads 145°F. It is a little pink if you want it more well done cook longer. Take out and let rest for 15 minutes as it will still be cooking. Tent with foil. Serve 1 bone per person beside the sauté red cabbage and apple.
Ingredients for Saute Red Cabbage
1 mediun Red Cabbage washed julienned, blanched and drained well
4 large Granny smith Apples, peeled cored and sliced
Toss Apples with Island Queen® Lemon Juice
2oz Anchor® Butter
Badia® Sea Salt and freshly ground Black Pepper
¼ cup Apple Juice
2 tsp Apple cider vinegar
Heat sauté pan to medium. Add butter and let melt. Add apple juice let boil.
Add cabbage and season with sea salt and freshly ground peppercorns. Toss to combine.
Add apple slices and cook for 1 minute. Add apple cider vinegar and toss well.
Let cook for 2-3 minutes. Take off and mound on plates for pork rack.