Brining will improve the flavour and texture of most pork, even if the meat is inadvertently overcooked. But it isn't necessary with Berkshire pork, which is already tender and flavourful. Make sure the butcher frenches the bones on the rack of pork for you (i.e. cuts away the meat and fat from the bones).
- 4 litres (16 cups) water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 head garlic, cut in half
- 2 teaspoons peppercorns
- 2 bay leaves
- 3 rosemary sprigs
- 1 rack of pork (6 chops)
- 1 tablespoon chopped fresh sage
- 1 tablespoon cracked fennel seeds
- 1 tablespoon cracked pepper
- 1 teaspoon cracked coriander seeds
- 1 teaspoon fresh grated ginger
- 1 teaspoon grated orange rind
- Salt and freshly ground pepper
- 1/4 cup orange juice
- 2 cups chicken stock
- 2 tablespoons balsamic vinegar
Combine brine ingredients in a pot and bring to boil. Remove from heat and cool completely. Place pork into brine and brine for 12 to 24 hours. Remove from brine, rinse off and pat dry. Refrigerate for 2 hours to dry off, then bring back to room temperature.
Preheat oven to 450 F.
Place pork on rack in a roasting pan. Combine sage, fennel seeds, pepper and coriander seeds and rub all over pork. Bake for 15 minutes. Reduce heat to 325 F and roast 1 hour longer or until a thermometer reads 150 F for a pink roast. (The time will vary depending on the thickness of the rack.) Let sit for 15 minutes while making sauce.
To make sauce, pour fat out of roasting pan and add orange juice. Bring to boil over medium heat, stirring up all the little bits on the pan. Add stock and bring to boil. Stir in balsamic vinegar. Turn heat to low and simmer until sauce is slightly thickened about 4 minutes. Serves 6.