Roasted Rack of Pork
Prep time 10 mins
Cook time 60 mins|
Rack up the wood-fired flavor with this porky, succulent masterpiece drenched in a sweet and savory cranberry brown butter sauce.
TRAEGER BIG GAME RUB
2 tbsp brown butter
1 tbsp SHALLOT, THINLY SLICED
1/2 cup dried cranberries
1 tsp FRESH THYME LEAVES
1/2 cup chicken stock
1/2 cup bourbon
salt, to taste
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 10-15 minutes.
Season the roast liberally with Traeger Big Game rub. Place directly on the grill grate, bone side down, in the center of the grill. Cook for about 45 minutes or until the internal temperature reaches 135-140℉ (as the roast rests the internal temperature will rise to 145℉).
For the Sauce: Melt the brown butter in a saute pan over medium heat. Add shallot and cook until softened, about 3 minutes.
Add the cranberries and thyme and stir to coat. Carefully pour in the bourbon followed by the stock and bring to a boil. Reduce to a simmer and let cook for about 20 minutes until the bourbon has reduced and the cranberries have softened. The sauce should be thick enough to coat the back of a spoon.
Pull the roast of the grill and let rest for 10 minutes. Slice and serve with the sauce spooned over the top. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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