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"Hog Heaven" Niman Ranch Rack of Pork
Apple Barbecue Sauce, Root Vegetables
serves six

Apple Barbecue Sauce
2 Tbsp. unsalted butter
3 large apples, granny smith, peeled, cored, diced
1/2 cup chopped Vidalia onion
1 1/2 cups apple cider
1/2 cup sun dried apricots, diced
1/4 cup cider vinegar
3 Tbsp. packed dark brown sugar
to taste sea salt and freshly ground black pepper
Melt butter in saucepan over medium-high heat. Add apples and onions. Cook until nicely caramelized, stirring occasionally, 8 to 10 minutes. Add remaining ingredients. Season to taste with sea salt and freshly ground black pepper. Bring to boil. Reduce to simmer. Cook 30 minutes reducing by 1/3. Stir frequently to avoid burning. Let cool. Place in food processor. Blend 2 minutes. Set aside in small bowl.
"Hog Heaven" Niman Ranch Rack of Pork and Root Vegetables
3 lb. pork loin, on the bone, center cut, Frenched
2 Tbsp. "Hog Heaven"
1 Tbsp. olive oil
1 cup peeled cipollinis or pearl onions
30 small new potatoes, halved
20 baby carrots, peeled
20 gold baby beets, peeled
3 medium parsnips, peeled, cut into 1/2 inch pieces
1/4 cup unsalted butter, diced
4 sprigs fresh thyme
to taste sea salt and freshly ground black pepper
Pre-heat oven to 350°. Season pork to taste with sea salt and freshly ground black pepper. Heat olive oil in heavy roasting pan over medium heat. Brown pork on all sides. Generously baste pork with apple barbecue sauce. Sprinkle with "Hog Heaven". Surround pork with vegetables. Evenly distribute butter and thyme sprigs atop vegetables. Season to taste with sea salt and freshly ground black pepper. Place pan in oven. Roast 1 hour until thermometer inserted in thickest part registers 155° (approximately 18-20 minutes per pound). Stir vegetables every 15 minutes to make sure they are cooking evenly.
Presentation
Remove pork from roasting pan to cutting board. Let rest 10 minutes. Carve into chops. Place in center of large serving platter. Surround with root vegetables. Serve with remaining barbecue sauce.