Best 6 Rack Of Pork With Pear Apple Compote Recipes

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Pork, with its tender and juicy meat, is a delectable dish that has graced dinner tables for centuries. When paired with the sweet and tangy flavors of pear and apple compote, it creates a symphony of flavors that tantalize the taste buds. This article delves into the art of crafting the perfect rack of pork with pear apple compote, providing a comprehensive guide that transforms ordinary ingredients into an extraordinary culinary experience. Discover the secrets to selecting the best cuts of pork, preparing the compote with precision, and achieving a perfect balance of flavors that will impress even the most discerning palate.

Let's cook with our recipes!

RACK OF PORK WITH PEAR-APPLE COMPOTE



Rack of Pork with Pear-Apple Compote image

Provided by Ted Allen

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

1 cup kosher salt
1/2 cup honey
10 juniper berries
2 sprigs rosemary
10 black peppercorns
1 bay leaf
2 cloves garlic, smashed
1 2-pound skin-on rack of pork (pork loin roast) with 4 rib bones, frenched (ribs scraped clean; ask your butcher to do this)
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 shallot, chopped
1 Granny Smith apple, peeled and diced
1 Bosc pear, peeled and diced
1/2 cup dried cranberries
1/2 cup orange juice
1/2 cup apple cider
1 tablespoon packed brown sugar
1 tablespoon dijon mustard
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
Pinch of cayenne pepper

Steps:

  • Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat. When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries, rosemary, peppercorns, bay leaf and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, then add 14 cups cold water. Score the skin on the pork roast with a knife in a 1-inch diamond pattern. Submerge the pork in the brine and cover the container. Let the pork brine overnight in the refrigerator.
  • Preheat the oven to 350 degrees F. Remove the pork from the brine, then rinse and pat dry (discard the brine). Season the pork all over with 1/2 teaspoon each salt and black pepper. Heat a large ovenproof saute pan over medium-high heat for a few minutes, then add the olive oil and sear the roast on all sides until deep golden brown, about 10 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the middle of the pork registers 150 degrees F, about 40 minutes. Remove the pork to a cutting board, tent with foil and let rest at least 15 minutes.
  • While the meat is resting, make the compote: Transfer 2 tablespoons fat from the roasting pan to a medium skillet over medium heat. Add the shallot and saute, stirring, 5 minutes. Add the apple, pear, dried cranberries, orange juice, cider, brown sugar, mustard and rosemary; add 1/2 teaspoon each salt and black pepper, and the cayenne. Bring to a boil, then reduce the heat to medium and cook until the compote is soft and thick, 5 to 8 minutes. Transfer to a serving bowl. Carve the pork into individual chops and serve with the compote.

PORK WITH PEAR COMPOTE



Pork With Pear Compote image

From my kitchen to yours, Hope you and yours enjoy it! Personally I love the marriage of the meat, pear and spices in this one. Great flavor, with little effort.

Provided by fairy chef

Categories     Pork

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup raisins
1 pear, cored and diced (about 1 cup)
1/4 cup walnuts, chopped
1 pinch cardamom
2 tablespoons unsalted butter
4 -6 teaspoons boneless pork chops, cut thin
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon white pepper
1 teaspoon sugar

Steps:

  • 1. Soak raisins in hot water for 5 minutes. Meanwhile, combine pear, walnuts and Cardamom in a small bowl. Drain raisins and add to bowl.
  • 2. Melt the butter in a large skillet over medium-high heat. Season one side of the pork cutlets with 1/8 teaspoon each of the salt and pepper.
  • 3. Place pork, seasoned side down in hot skillet and cook 2 minutes. Season with other side with another 1/8 teaspoon each salt and pepper. Flip over pork and cook an additional 2 minutes. Remove to a plate or platter. Cover with foil to keep warm.
  • 4. Add pear mixture and sugar to skillet cook 1 minute. Remove skillet from heat and spoon pear compote over pork. Serve immediately.

Nutrition Facts : Calories 164.1, Fat 10.7, SaturatedFat 4.1, Cholesterol 15.3, Sodium 147.9, Carbohydrate 18.3, Fiber 2.7, Sugar 12.2, Protein 1.7

PORK ROAST WITH LADY APPLES AND SECKEL PEARS



Pork Roast with Lady Apples and Seckel Pears image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

1 bone-in pork roast, (5 to 6 pounds) frenched, room temperature
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1 tablespoon finely chopped sage
4 lady apples, halved lengthwise
4 Seckel pears, halved lengthwise
1/2 cup dry white wine
2 cups homemade or low-sodium store-bought chicken or veal stock
1/4 cup apple cider
1 tablespoon all-purpose flour
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 425 degrees, with rack in lower third of oven. Whisk together oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork with salt and pepper; brush herb mixture evenly over pork.
  • Place pork, bone facing upward, in a roasting pan. Roast 15 minutes. Reduce oven temperature to 375 degrees. Roast 30 minutes.
  • Rotate pan, and add apples and pears, cut side down. Roast until pork is browned and an instant-read thermometer inserted into the thickest part registers 145 degrees, about 30 minutes more. Transfer roast to a cutting board with a well; let rest 15 minutes before cutting. Transfer apples and pears to a serving bowl.
  • To make the gravy: Drain fat from roasting pan. Place roasting pan over 2 burners. Add wine; bring to a boil, stirring with a wooden spoon to loosen any brown bits on bottom of pan. Cook until reduced by half, about 3 minutes. Stir in stock and cider; season with salt and pepper. Whisk flour with 1 tablespoon water in a small bowl until smooth; add to gravy. Cook, whisking occasionally, until completely combined and gravy has thickened, about 5 minutes. Remove from heat. Add butter; stir until it has completely melted. Pour through a sieve into a serving bowl; discard any solids.

ROAST LOIN OF PORK WITH APPLE COMPOTE



Roast Loin of Pork with Apple Compote image

This delicious roast loin of pork recipe is courtesy of chef Curtis Stone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 bone-in pork loin roast (3 1/2 pounds)
2 tablespoons Maldon sea salt
2 cloves garlic, coarsely chopped
2 tablespoons fresh, coarsely chopped marjoram leaves
5 Fuji apples, peeled, cored, and each cut into 8 wedges
2 whole cloves
1/2 cup Calvados
2 teaspoons sugar (optional)
Curtis Stone's Honey-Glazed Carrots, for serving

Steps:

  • Preheat oven to 475 degrees.
  • Using a sharp knife, score fat that covers the top of pork. Rub pork fat with salt, garlic, and half of the marjoram leaves. Set a roasting rack in a heavy-bottomed roasting pan; set pork on rack. Transfer to oven and roast for 30 minutes.
  • Decrease oven temperature to 350 degrees, and continue roasting the pork until an instant-read thermometer inserted in the pork reaches 140 degrees, about 45 minutes more. Transfer pork to a cutting board, keep warm, and let rest 30 minutes.
  • Pour any pan juices into a small bowl and whisk together with remaining marjoram; cover to keep warm and set aside.
  • Meanwhile, heat apples and cloves in a medium saucepan over medium-high heat, stirring, until apples begin to soften, about 3 minutes. Reduce heat to low and add Calvados, continue stirring until most of the liquid has evaporated, about 5 minutes. Cover, and continue cooking apples, stirring occasionally, until apples are tender and most of the juices have evaporated, about 8 minutes.
  • Remove apple mixture from heat and, using a potato masher, coarsely mash apples. Stir in sugar, if using.
  • Thinly slice pork and drizzle over reserved pan juices and serve immediately with apples and carrots.

MOMMA PRITCHETT'S GRILLED PORK CHOPS AND APPLE-PEAR TOPPING



Momma Pritchett's Grilled Pork Chops and Apple-Pear Topping image

Well, I have yet to really eat good BBQ pork chops. I was tired of the three or four different baking methods and I decided to try something a bit different. If you are not into sweet, then this probably isn't the recipe for you. I would suggest squeezing a bit of lime juice over the meat in order to break up the sweetness. I have never paid attention to what type of pork chops I had either, I just grabbed and baked...but apparently it is all in the cut of the meat! I also froze a few heads of romaine lettuce for about an hour, divided it up into 8 portions, and added Parmesan cheese and dressing of choice.... MMMM!

Provided by Gigi

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h45m

Yield 8

Number Of Ingredients 15

1 cup light brown sugar
1 cup soy sauce
1 cup orange juice
½ cup spicy brown mustard
⅓ cup honey
2 tablespoons Worcestershire sauce
2 tablespoons ground black pepper
1 tablespoon ground cumin
8 pork chops, 1/2 to 1 inch thick
1 lime, juiced
½ cup butter
1 tablespoon light brown sugar, or to taste
2 tablespoons ground cinnamon
4 large green apples - peeled, cored, and cut into eighths
4 Bartlett pears - peeled, cored, and cut into eighths

Steps:

  • In a large bowl, mix together 1 cup brown sugar, soy sauce, orange juice, brown mustard, honey, Worcestershire sauce, black pepper, and cumin until thoroughly combined and the sugar has dissolved. Place the pork chops into the marinade, and spoon marinade to cover the chops. Let stand at room temperature for 45 minutes to 1 hour.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the chops from the marinade, and discard marinade. Shake any excess drops of liquid from the chops, and grill until they are browned, no longer pink inside, and show good grill marks, about 8 minutes per side. Squeeze lime juice over the chops as they grill. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
  • Melt butter in a large skillet over high heat, then stir in 1 tablespoon of brown sugar and cinnamon; bring the mixture to a boil, stirring to dissolve the sugar. Stir in the apple and pear slices, and cook, stirring often, until the fruit is coated with the butter mixture and softened but not mushy, about 5 minutes. Transfer the apple and pear slices to a grilling basket.
  • Grill the fruit on the outdoor grill until the slices are browned, about 5 more minutes. Serve grilled fruit with pork chops.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 67.5 g, Cholesterol 137.1 mg, Fat 21.9 g, Fiber 6.4 g, Protein 45.1 g, SaturatedFat 10.6 g, Sodium 2198.8 mg, Sugar 53.6 g

PORK ROAST WITH APPLE



Pork Roast With Apple image

I had a hankering to make a pork roast with apple and this is what I came up with. I hope you like it.

Provided by Bunsby

Categories     Pork

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 pork roast (any size)
1 apple
1 small onion
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 teaspoon honey
2 cloves garlic, chopped or minced
1/4 teaspoon dill

Steps:

  • Cut apple in half.
  • Slice one half fairly thin and put on the bottom of a roaster.
  • Place the pork roast on top of the sliced apples.
  • Slice second half of apple thinly and put on top of the pork roast.
  • Slice onion into rings and put on top and around the roast.
  • Mix remaining ingredients and pour over the pork roast.
  • Put pork roast into the oven at 325F.
  • Every half hour or so baste the roast with the juices.
  • Cook for as long as the roast is big.
  • Take out and let rest approximately 15 minutes before cutting.

Tips:

  • To ensure your pork rack cooks evenly, make sure it is evenly seasoned and seared before roasting.
  • For a crispier skin, pat the pork rack dry before searing and roast it uncovered.
  • If you don't have a meat thermometer, you can check the pork's doneness by inserting a fork into the thickest part of the meat. If the juices run clear, the pork is done.
  • To make the pear and apple compote, use ripe, firm fruit. If the fruit is too soft, it will break down too much during cooking.
  • You can adjust the sweetness of the compote by adding more or less honey or sugar.
  • Serve the pork rack with the pear and apple compote, roasted vegetables, or your favorite side dish.

Conclusion:

This recipe for rack of pork with pear and apple compote is a delicious and elegant dish that is perfect for a special occasion. The pork is juicy and flavorful, and the compote adds a sweet and tangy flavor that complements the pork perfectly. This dish is sure to impress your guests, and it is easy to make, so you can enjoy it any night of the week.

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