Cranberry-Balsamic Glazed Pork Rack With Fennel, Apples, And Pears

• 1 1/2 cups chicken stock
• 8 ounces fresh or frozen cranberries
• 6 tablespoons balsamic vinegar
• 1/2 cup brown sugar
• 1/3 cup fresh orange juice
• 2 teaspoons vanilla extract
• 2 teaspoons freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon dried crushed red pepper
• 12 garlic cloves, smashed
• 12 fresh thyme sprigs
• 10 (1-inch) orange zest strips
• 1 (6-pound) bone-in pork rib roast (Ask your butcher for an 8-bone rack from the shoulder end, Frenched.)
• 7 teaspoons kosher salt, divided
• 1 tablespoon freshly ground black pepper
• 1/2 cup canola oil, divided
• 2 small heads radicchio, quartered
• 1 fennel bulb, cored and quartered
• 1 Honeycrisp apple, halved vertically
• 1 Bosc pear, halved vertically
• Garnish: fresh sage sprigs

1. Combine first 5 ingredients in a saucepan over medium heat. Cook 16 minutes or until mixture thickens slightly. Remove from heat; stir in vanilla and 2 teaspoons black pepper.
2. Combine olive oil and next 4 ingredients in a bowl. Place pork on a jelly-roll pan; rub with marinade. Refrigerate 6 hours or overnight. Remove pork from refrigerator, and let stand at room temperature 1 hour before cooking. Brush off marinade; sprinkle with 2 tablespoons salt and 1 tablespoon pepper.
3. Preheat oven to 350u0b0. Heat 6 tablespoons canola oil in a large heavy-bottomed roasting pan over medium heat. Place pork, fat side down, in pan; cook 18 minutes, turning to brown all sides. Transfer pork to a plate, and wrap exposed bones with aluminum foil. Pour off fat from pan.
4. Add remaining 2 tablespoons canola oil to roasting pan. Add radicchio and fennel, cut sides down, to pan; cook 8 minutes, turning to brown all cut sides. Remove from pan. Return pork to pan, fat side up.
5. Roast pork 1 hour or until interior registers 115u0b0 when tested with a thermometer. Remove pan from oven. Arrange fruit and vegetables around roast; sprinkle vegetables with remaining 1 teaspoon salt. Brush top of roast with half of cranberry mixture, and return pan to oven; roast 20 more minutes or until interior registers 140u0b0 when tested with a thermometer. Remove pan from oven.
6. Transfer roast to a large plate; remove foil from bones. Let rest 10 minutes. Arrange vegetables and fruit on a large platter; place roast on platter. Pour any accumulated juices from plate into remaining cranberry mixture. Brush pork with 1/2 cup cranberry mixture. Serve pork roast, vegetables, and fruit with remaining cranberry mixture. Garnish, if desired.

chicken stock, cranberries, balsamic vinegar, brown sugar, orange juice, vanilla, freshly ground black pepper, extravirgin olive oil, red pepper, garlic, thyme, kosher salt, freshly ground black pepper, canola oil, radicchio, fennel bulb, apple, pear

Taken from www.myrecipes.com/recipe/cranberry-balsamic-glazed-pork-rack-fennel-apples-pears (may not work)