Roasted Heirloom Pork rack, caramelized apples, chestnuts, Maple and Vincotto butter

Roasted Heirloom Pork rack, caramelized apples, chestnuts, Maple and Vincotto butter

Main Course 

  • 4

    serves

  • Very easy

    Difficulty

  • Preparation time

  • Cooking time

Ingredients

  • Maple and Vincotto butter:
  • 4 tablespoons unsalted butter, room temperature for 1 hr
  • 4 tablespoons Vincotto
  • 2 tablespoons of maple syrup
  • 1/2 teaspoon fresh black pepper
  • 1.5 tablespoon kosher salt
  • 1 tablespoon Sherry vinegar
  • 1 Frenched (bone cleaned) Berkshire pork rack: (Ask your butcher politely)
  • Kosher salt and black pepper for seasoning
  • Maple and Vincotto butter
  • 3 apples, Granny smith
  • 2 tablespoons unsalted butter
  • 4 cloves of crushed garlic
  • 3 sprigs of sage leaves
  • 8 sprigs of thyme leaves
  • 15 pieces of chestnuts, roasted and cleaned
  • 2 peeled white onions, cut into 6 wedges each
  • Fleur de sel to finish

Preparation

season the pork generously with salt and pepper overnight and hold in the fridge bring the meat out and let sit in room temperature for 1 hour cast small amount of kosher salt on to the pork set the oven at 500F cut apples in half add the pork with rack bone pointing up in the air, as the pork fat render it is also "self basting" its own fat add in the apples, onions and unsalted butter roast in the oven @ 500F for 10 minutes remove pork rack from oven and lower temperature to 180F add in crushed garlic, thyme and sage insert the meat thermometer to the thickest part of the pork loin roast until internal temperature of 145F when the internal temperature reaches 100F, start brushing the loin with Maple and Vincotto butter apply about 5 times or until the butter is all used up brush the apples with melted butter add in chestnut just to warm through remove the pork rack from the oven, and let rest in room temperature for 30 minutes before carving and serving

To make butter: mix all ingredients together until smooth butter can be stored in the fridge up to 2 weeks in the fridge tightly wrap with saran wrap let sit in room temperature for 1 hour before roasting the pork