Transfer the cranberry mixture to a food processor and pulse 12 to 15 times to create a slightly chunky paste. Scrape it into a small bowl and fold in the walnuts and parsley. Season with salt and pepper to taste.
Reserve 3 Tbs. of the cranberry mixture in a dish to make a sauce later. Pat the remaining cranberry mixture onto the top and sides of the pork rack.
Roast the pork for 30 min. and then tent a sheet of aluminum foil over the roast for the remaining cooking time to keep the crust from overbrowning. Continue to roast until an instant-read thermometer inserted into the thickest part of the meat reads 140°F, about another 30 min.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
Write a Review