Rack of Pork with Pear Apple Compote

Ingredients

• 0.5 cup apple cider 
• 1  bay leaf 
• 0.5 teaspoon pepper black freshly ground
• 1  bosc pear diced peeled
• 1 tablespoon brown sugar 
• 1 pinch cayenne pepper 
• 1 tablespoon dijon mustard 
• 0.5 cup cranberries dried
• 2 teaspoons rosemary leaves fresh chopped
• 2 cloves garlic smashed
• 1  apples i use 2 granny smith apples diced peeled
• 0.5 cup honey 
• 10  juniper berries 
• 1 cup kosher salt 
• 4 servings oil for pan
• 0.5 cup orange juice 
• 10  peppercorns 
• 2 pound fatty pork rack of with 4 rib bones), frenched (ribs scraped clean of meat and fat), skin-on and scored in a 1-inch diamond pattern
• 12 inch rosemary 
• 0.5 teaspoon salt 
• 1  shallots chopped
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. In a small saucepan over high heat, dissolve the salt and honey in a cup of water.
2. Remove the pan from the heat, and add the juniper, rosemary, peppercorns, bay leaf, and garlic.
3. Let steep until the water cools to room temperature, about 20 minutes.
4. Add the brine mixture to a large container with a lid, and add enough very cold water until you have a gallon. Submerge the pork in the brine and cover a lid.
5. Let marinate, overnight, in the refrigerator.
6. Preheat the oven to 350 degrees F.
7. Remove the pork from the marinade, rinse and pat dry,
8. Add a coating of olive oil to an oven-safe pan. Sear the pork until all of the sides are a deep golden brown.
9. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound.
10. Remove to cutting board, tent with foil and let rest for at least 15 minutes.
11. While the meat is resting, prepare the compote.
12. Drain all but 2 tablespoons of fat from the roasting pan.
13. Put the fat in a medium pan and add the shallots.
14. Saute the shallots over medium heat for 5 minutes.
15. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes.
16. Transfer the compote to a serving bowl. Carve the pork into individual chops and serve with compote.