- 1 rack of pork (6 chops)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon cracked peppercorns
- 1 teaspoon grated orange rind
- 2 tablespoons olive oil
- ½ cup pomegranate juice
- ½ cup red wine
- 1 tablespoon balsamic vinegar
- 1½ cups chicken stock
- 2 tablespoons cold butter, diced
Preheat oven to 450 F.
Place pork on a rack in a roasting pan. Combine rosemary, peppercorns, orange rind and olive oil and rub all over meat.
Roast for 15 minutes, then reduce heat to 325 F and roast 1 hour, or until a thermometer reads 150 F for a pink roast or 165 F for medium (the time will vary depending on the thickness of the rack). Transfer pork to a carving board and let rest for 15 minutes.
Combine pomegranate juice, red wine and balsamic vinegar in a skillet over medium heat. Bring to a boil and let it continue to boil until syrupy. Add stock, stir and boil until reduced by half. Whisk in butter piece by piece. Drizzle a bit of the sauce over the pork and serve the rest alongside. Serves 6.