Anyone who has read my previous posts should not be surprised about the sweet-savory, fruit and pork combination in this main dish. Like for the mango apple with tenderloin or the orange tamarind with slow roasted belly, the nectarine and the pork juices intermingle beautifully in this recipe. For the skeptics, you’ve just got to try and you will be hooked!
3 pound (1½ kilogram) rack of pork
¼ to ½ cup honey
1 cup red peppercorn
½ teaspoon coarse salt
1 cup cremini mushrooms
¼ cup dry white wine (or dry Vermouth)
Salt and pepper to taste
2. Mix the red peppercorn with the salt using a mortar and pestle. Completely cover the roast with red peppercorn.
3. In a small bowl, prepare the glaze by mixing honey and wine using a whisk until homogenous. Drizzle the roast with the glaze.
4. Place the roast in a baking dish, with bones underneath.
5. Cook the roast for 15 min.
6. Reduce the heat to 350 F and cook the roast for another 60 mins. (Do not open the oven door at this point!).
7. Roast until the internal temperature reaches 155 F.
8. In the last 20 mins of roasting, brush and slice the mushrooms and nectarines.
9. Remove from the oven and tent with foil for 5-10 mins.
10. Carve one chop at a time, leaving the bone on.
11. Serve with garlic mashed potatoes or with celeriac purée.