YIELD: 8 SERVINGS 1½ qts. cranberry juice6 oz. cranberry vodka9 Tbsps. salt1 center-cut pork rack, frenched (8 to 9 lbs.)8 oz. toasted pecans, ground8 oz. plain bread crumbs3 oz. clarified butter, divided2 oz. fresh thyme leaves, chopped4 oz. dried cranberries 1. For the brine: Combine cranberry juice, vodka and salt. Cover the pork with cranberry brine. Cover and refrigerate overnight. 2. For the pecan crust: Combine ground pecans, bread crumbs, 1½ oz. butter and thyme. Remove the pork ...
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