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1
Combine the brining solution ingredients together and cover the pork with the cranberry liquid overnight.
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2
Puree the dried cranberries in a blender with a little bit of water until smooth.
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3
Toast the pecans.
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4
Place in food processor and pulse until slightly ground.
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5
Add bread crumbs and picked thyme.
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6
Pulse again.
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7
Add 3 ounces clarified butter until mixture sticks together to adhere on the pork.
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8
Preheat oven to 325 degrees F.
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9
After the pork has been brined, remove from the liquid and pat dry.
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10
Discard the brining liquid.
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11
Heat a large saute pan until hot, add 3 tablespoons of clarified butter and sear the rack on both sides.
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12
Place the pork on a meat rack.
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13
Spread the cranberry paste on the pork and then top with the pecan bread crumbs.
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14
Cover with foil and bake for about 1 1/2 hours or until meat thermometer registers 130 degrees.
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15
Remove the foil about 10 to 15 minutes before the pork is done, to brown the pecan crust.
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16
Allow the pork to rest 15 minutes before slicing.
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17
When ready to serve slice the rack of pork into 8 slices and plate each piece.
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18
Arrange each plate with a Wilted Spinach and Apple Tart.
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19
Finish each plate with cranberry pork sauce.
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20
Saute the cranberries in 1 tablespoon of butter until they start to split, sprinkle with sugar and salt, deglaze with the wine and reduce until almost dry.
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21
Add in the cranberry juice and thyme sprig; reduce by 1/2.
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22
Strain the sauce through a fine sieve, whisk in the remaining cold butter and check for proper seasoning.
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23
Peel, core and dice 1 apple, saute in butter, season with salt and sugar.
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24
Add the cream and reduce by 3/4.
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25
Puree until very smooth.
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26
Slice potato into thin slices with mandoline.
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27
Cook in boiling water until almost tender.
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28
Set aside.
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29
Roll out puff pastry a bit.
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30
Score with a sharp knife.
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31
With a 2-inch cookie cutter, cut out 8 circles of puff pastry.
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32
Place between 2 sheets of waxed paper on baking sheet, weigh down with another baking sheet and blind bake in oven until almost cooked through.
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33
Remove from oven and let cool.
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34
Preheat oven to 350 degrees F.
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35
Spread a heaping teaspoon of the apple cream on top of the puff pastry.
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36
Peel and slice the other apple, and then fan apple and potato slices around the puff pastry, making a pinwheel design.
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37
Brush with butter and sprinkle with salt and sugar.
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38
Bake for about 25 minutes.
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39
Brush with a little more butter and sprinkle with some more sugar and broil for 1 minute until the tarts are caramelized.
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40
Wilted Spinach: 6 tablespoons extra virgin olive oil 6 cloves blanched garlic, sliced 3 pounds, loose leaf spinach, washed Salt
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41
Heat 2 large saute pans until hot.
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42
Add the olive oil and garlic.
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43
Now add the spinach, season with salt and cook until just wilted.
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44
Serve immediately.
