Niman Ranch Rack of Pork

Chef Bernard is always cooking something new at The La Jolla Beach & Tennis Club or the Marine Room. And his creations are always nothing short of perfection. He was kind enough to take that amazing creative ability of his and give us another recipe using Pollen Ranch's Hog Heaven fennel pollen spice blend.

Niman Ranch Rack of Pork with Apple Barbecue Sauce and Root Vegetables
Author: Chef Bernard Guillas
Serves: 6

Apple Barbecue Sauce Ingredients

• 2 Tbsp. unsalted butter
• 3 large apples, granny smith, peeled, cored, diced
• 1 cup chopped Vidalia onion
• 2 cups apple cider
• 1 cup sun dried apricots, diced
• 1 cup cider vinegar
• 3 Tbsp. packed dark brown sugar
• To taste: sea salt and freshly ground black pepper

Directions

1. Melt butter in saucepan over medium-high heat.
2. Add apples and onions. Cook until nicely caramelized, stirring occasionally, 8 to 10 minutes. Add remaining ingredients.
3. Season to taste with sea salt and freshly ground black pepper. Bring to boil. Reduce to simmer. Cook 30 minutes reducing by 1/3. Stir frequently to avoid burning.
4. Let cool. Place in food processor. Blend 2 minutes. Set aside in small bowl.

"Hog Heaven" Niman Ranch Rack of Pork and Root Vegetables Ingredients

• 3 lb. pork loin, on the bone, center cut, Frenched
• 2 Tbsp. "Hog Heaven"
• 1 Tbsp. olive oil
• 1 cup peeled cipollinis or pearl onions
• 30 small new potatoes, halved
• 20 baby carrots, peeled
• 20 gold baby beets, peeled
• 3 medium parsnips, peeled, cut into 1/2 inch pieces
• 1/2 cup unsalted butter, diced
• 4 sprigs fresh thyme
• To taste: sea salt and freshly ground black pepper

Directions

1. Pre-heat oven to 350°.
2. Season pork to taste with sea salt and freshly ground black pepper.
3. Heat olive oil in heavy roasting pan over medium heat. Brown pork on all sides. Generously baste pork with apple barbecue sauce. Sprinkle with "Hog Heaven".
4. Surround pork with vegetables. Evenly distribute butter and thyme sprigs atop vegetables. Season to taste with sea salt and freshly ground black pepper.
5. Place pan in oven. Roast 1 hour until thermometer inserted in thickest part registers 155° (approximately 18-20 minutes per pound). Stir vegetables every 15 minutes to make sure they are cooking evenly.

Presentation

Remove pork from roasting pan to cutting board. Let rest 10 minutes. Carve into chops. Place in center of large serving platter. Surround with root vegetables. Serve with remaining barbecue sauce.

Bon Appetit –
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California