So I know that it feels like summer, but this recipe is sitting on the kitchen counter, waiting for the first cool night. The combination of apples, pork, and rosemary is fantastic. I also make this dish with a rack of veal, but I let it roast to about 150–155-degree interior temperature, and that takes a tad longer than the pork rack. Pork racks are typically eight bones long, so this recipe easily feeds six, with a leftover chop or two for lunch the next day.
FYI, look for local black-trumpet mushrooms to hit the market any day now. This last year was a phenomenal mushroom year, and if you don't know any foragers, head up to the northern third of the state over the next week or so and seek them out yourself.
Roasted Prime Rack of Berkshire Pork with Calvados and Rosemary
1 rack of prime species-specific pork . . . Local Berkshire pork is
plentiful these days. Be sure the chine bone is removed and
the bones are Frenched for easy serving.
1 T. ground pepper
2 T. minced rosemary
1 T. sea salt
3 T. flour
3 T. vegetable oil
1 sprig rosemary
1/4 c. Calvados or Applejack
1 c. apple cider
1/2 c. apple cider vinegar
4 T. minced shallots
1 c. julienne of peeled and cored Haralson or Cortland apple
1/3 c. currants
1 c. rich veal or chicken stock
1/2 c. heavy cream
Bring rack to room temperature. Combine salt, pepper, flour, and rosemary. Rub aggressively on the rack of pork.
Heat oil in large roasting pan. Brown pork and reserve to a platter.
Wipe out the pan and place a roasting rack in it. Place pork on rack and roast at 400 degrees for 45–55 minutes until internal temperature is 155–160 degrees.
Let pork rest on a platter and deglaze the roasting pan over medium heat with the shallots, rosemary sprig, and apples. When shallots are glassy, add the cider, vinegar, Calvados, and stock. Reduce at a medium boil until 75% reduced, then add the cream and currants. Cook for several more minutes until slightly thickened.
Season and serve with the pork. Serves 6–8.