Rack of Pork with Cherry Reduction Sauce

Ingredients:


Sauce Ingredients:

  • 2 tbl butter (divided ½)
  • 1 large Shallot finely chopped
  • 1 cup of good quality Ruby Port wine
  • ¼ cup Balsamic Vinegar
  • 1 cup fresh pitted cherries cut in half
  • 1 tbl Wassi’s Sweet and Smoky Rib Rub
  • Wassi’s Classic Steak Rub

Directions:

  1. Season Pork Roast with Wassi’s Sweet and Smoky Rub.
  2. Set up your Big Green Egg at 325 degrees for indirect cooking (convEggtor in), using the Flameboss 300.
  3. Roast until internal temperature of 140 degrees. Once removed, let rest for 15-20 minutes before slicing.
  4. While your roast is resting, make your sauce.
  5. Melt 1 tbl butter in a small pan over medium heat. Once butter is melted, add chopped shallot seasoned with Wassi’s Classic Steak Rub. Cook until softened, approx. 3-4 minutes.
  6. Whisk in the Port wine, balsamic vinegar, cherries, and Wassi’s Sweet and Smoky Rib Rub. Bring to a boil and reduce temp. to a simmer. Ciook until sauce has reduced by ½ (approx.. 30 min)

Recommended Items for this recipe:

Flameboss 300

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