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Got to Be NC
Recipe by: Lisa Prince

Brined Roast Rack of Pork with Molasses-Mustard Glaze Pork

This is one of the recipes Chef Bobby Flay cooked at the 2008 NC State Fair.  It has become a family favorite.  He uses a rack of pork but we use a pork loin.

Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 5 hour and 30 minutes
Meal Type: Entree
NC Ingredients: Pork, Molasses, Herbs

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Ingredients

Pork:
6
cups water
1
container apple juice concentrate, thawed
1/2
cup kosher salt
1/2
cup brown sugar
10
black peppercorns
1
Spanish onion, peeled and quartered
10
mustard seeds
8
sprigs fresh thyme
2
bay leaves
1
(3 lb.) center cut rack of pork
2
tablespoons olive oil
Salt and freshly ground black pepper
3
shallots, finely chopped
2
cups Jack Daniels
5
cups homemade chicken stock
1/4
cup light brown sugar
2
tablespoons cold unsalted butter
2
tablespoons finely chopped fresh flat leaf parsley, plus parsley sprigs for garnish
Mustard Glaze:
1/4
cup Dijon
2
tablespoons whole grain mustard
1/4
cup molasses
Salt and freshly ground black pepper

Directions

Pork:
  1. Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stockpot and cook until the sugar and salt is dissolved.
  2. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
  3. Preheat oven to 425 degrees F.
  4. Remove the pork from the brine and pat dry with paper towels.
  5. Heat the oil in a large sauté pan over high heat.
  6. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 5-6 minutes.
  7. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees on a meat thermometer, about 25-30 minutes, brushing with the glaze every 10 minutes.
  8. Remove from the oven; let rest loosely tented with foil for 10 minutes.
  9. Add the shallots to the sauté pan (that the pork was browned in) and cook until soft.
  10. Add the Jack Daniels, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced.
  11. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
  12. Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter.
  13. Garnish with parsley sprigs.

 

Mustard Glaze:

Whisk together ingredients in a small bowl.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.