Nagano Pork Rack with Cranberry Sauce and Rosemary

Ingredients

• 1 bag of baby potatoes (about 650 g)
• 1 rack of Nagano pork, by Maillard
• 7 garlic cloves
• 125 ml butter
• About 5-6 fresh rosemary sprigs

Cranberry Sauce

• 2 cups of frozen cranberries
• 1/2 cup to 2/3 cup of dry white wine
• 1/2 cup (or more if desired) of maple syrup

Preparation

1. Macerate cranberries in the white wine for about 2 hours. Drain and keep the maceration liquid as well as the cranberries.
2. In a saucepan over very low heat, infuse the butter, 3 sprigs of rosemary and 2 whole garlic cloves for about 30 minutes.
3. In a mixing bowl, combine the potatoes with 3 tablespoons of the infused butter. Add salt, pepper and 2 minced garlic cloves. Reserve.
4. Preheat oven at 375°F.
5. Cut the rack of pork in half, so as to have 4 chops on each piece. In a skillet over medium to high heat, add a tablespoon of infused butter and sear the rack of pork for about 2 minutes on each side of each piece. Then put on a baking sheet or in a roasting pan and put in the oven. Drizzle with the infused butter from time to time.
6. Remove fat from the pan and deglaze with the maceration liquid. Let reduce by half. Reduce heat to low and add the cranberries and the maple syrup. Simmer until everything else is ready. Add water if the sauce seems too thick.
7. Remove the rack of pork from the oven when the internal temperature reaches approximately 56°C (132°F). Wrap in aluminum foil and let rest for about 10 minutes. The internal temperature should be around 63°C (145°F). If you prefer a pinker meat, you could remove it from the oven at 52°C (125°F) and let it rest up to 58°C-60°C (136°F-140°F). *** Use a meat thermometer.
8. To dress, place the potatoes in a serving dish. Cross the bones of the pork chops and braid 2 sprigs of rosemary between the bones. Add a few cranberries through. Serve.