Apple Brined Rack of Pork with Spicy Peanut Brown Butter Vinaigrette

Name: Apple Brined Rack of Pork with Spicy Peanut Brown Butter Vinaigrette
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 ½ quarts apple juice; 1 cup kosher salt; ¾ cup light brown sugar; ¼ cup coriander seeds; 8 small bay leaves; 2 tablespoons plus 1 teaspoon whole black peppercorns; 2 tablespoons plus 1 teaspoon fennel seeds; 1 teaspoon crushed red pepper flakes; 1/3 cup apple cider vinegar; 2 teaspoons honey; 2 teaspoons salt; ¾ teaspoon chipotle powder; 1/8 teaspoon cayenne pepper; ½ teaspoon granulated garlic; 1 cup unsalted butter; ½ cup chopped roasted peanuts; 1 SRF rack of pork; Rub for seasoning (your choice)

Author

Tuffy Stone

Servings

6 - 8

Prep Time

30 minutes

Cook Time

1 hour

This Apple Brined Rack of Pork, created by Tuffy Stone, is a flavorful and tender dish thanks to the apple brine and the rich, spicy peanut brown butter vinaigrette. The brine ensures the pork remains juicy and flavorful, while the vinaigrette adds a deliciously creamy, nutty heat. A perfect centerpiece for any meal.

Ingredients

Apple Brine

2 ½ quarts apple juice
1 cup kosher salt
¾ cup light brown sugar
¼ cup coriander seeds
8 small bay leaves
2 tablespoons plus 1 teaspoon whole black peppercorns
2 tablespoons plus 1 teaspoon fennel seeds
1 teaspoon crushed red pepper flakes

Spicy Peanut Brown Butter Vinaigrette

1/3 cup apple cider vinegar
2 teaspoons honey
2 teaspoons salt
¾ teaspoon chipotle powder
1/8 teaspoon cayenne pepper
½ teaspoon granulated garlic
1 cup unsalted butter
½ cup chopped roasted peanuts

Pork Rack

1 SRF rack of pork
Rub for seasoning (your choice)

Directions

Apple Brine

In a 3-quart, lidded container, combine all brine ingredients.
Stir until the salt and sugar dissolve.
Cover and refrigerate for 24 to 48 hours before using.
Spicy Peanut Brown Butter Vinaigrette
In a medium bowl, whisk together the apple cider vinegar, honey, salt, chipotle powder, cayenne pepper, and granulated garlic until well combined.
In a small sauté pan over medium-low heat, melt the butter and cook for 4 to 6 minutes, stirring often, until the milk solids turn nutty and brown.
Slowly add the brown butter to the vinegar mixture while whisking constantly to fully incorporate.
Fold in the chopped peanuts and keep warm until ready to use.

Preparing the Pork Rack

The day before grilling, prepare the apple brine.
The next day, strain the brine and place the pork loin in a lidded container. Pour enough strained brine over the loin to cover. Refrigerate for 4 hours.
After 4 hours, remove the loin from the brine and pat dry with paper towels. Discard the brine.
Season the pork rack on all sides with your rub. Let the pork sit at room temperature for 30 minutes before cooking.
Preheat the grill to 400°F, using the rotisserie setup. Alternatively, roast in the oven at 400°F.
Place the seasoned pork rack on the skewer of the rotisserie and cook until the internal temperature reaches 138-140°F, turning with the rotisserie motor to brown all sides evenly. Optionally, spritz with apple juice occasionally during cooking.
Remove the pork from the heat and let it rest for 10 minutes before slicing.

Serving the Pork

Slice the rack of pork into bone-in chops using a sharp knife.
Place the chops on a platter and spoon 1 cup of Spicy Peanut Brown Butter Vinaigrette over the pork. Serve the remaining vinaigrette on the side.

Recipe Note

Author Bio

Dubbed “The Professor,” Tuffy Stone is a legendary pitmaster known for his precision and dedication to the science of smoke. He’s earned Grand Champion titles at nearly every major barbecue competition, including the American Royal, Memphis in May, and the Jack Daniel’s Invitational. A Barbecue Hall of Famer, Tuffy is also the author of Cool Smoke and a former judge on BBQ Pitmasters.