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Grilled Rack of Pork with Purple Potato Salad and Quince-Saffron Puree

SERVINGS
Serves 8 Servings
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SERVINGS
Serves 8 Servings
RATE THIS RECIPE
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Ingredients

  • 1/2 pound watercress
  • 8 pound ribs of pork rack (about 1/3 pound each)
  • For the Potato Salad
  • 1/2 pound watercress
  • 8 pound ribs of pork rack (about 1/3 pound each)
  • 1 1/2 pound new potatoes, washed
  • 1 1/2 pound purple fingerling potatoes, washed
  • 2 teaspoon black mustard seeds
  • 2 teaspoon white mustard seeds
  • 1 tablespoon lemon juice
  • 1/4 cup chardonnay vinegar
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon small bunch tarragon, chopped
  • 1/2 bunch chives, finely chopped
  • For the Quince-Saffron Puree
  • 1/2 pound watercress
  • 8 pound ribs of pork rack (about 1/3 pound each)
  • 1 1/2 pound new potatoes, washed
  • 1 1/2 pound purple fingerling potatoes, washed
  • 2 teaspoon black mustard seeds
  • 2 teaspoon white mustard seeds
  • 1 tablespoon lemon juice
  • 1/4 cup chardonnay vinegar
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon small bunch tarragon, chopped
  • 1/2 bunch chives, finely chopped
  • 1 clove minced garlic
  • 1/2 pound membrillo (quince paste)
  • 1/4 cup sherry vinegar
  • 33/100 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pinch saffron
  • 3 tablespoon extra virgin olive oil
  • Chef notes

    This memorable dish may appear a bit daunting with all of the unusual ingredients, but you shouldn’t be frightened. Almost all of these items can be found with just a little looking. The purple potatoes always appear at farmer's markets, the mustard seeds are found in Indian or Middle Eastern shops, and the membrillo (quince paste) is in cheese shops, Spanish delis, or gourmet shops. The potato salad and quince puree can even be done the day before and left in the fridge, leaving the simple job of cooking the meat for a quick dinner.

    Preparation

    Baking Directions:

    For the Potato SaladPlace the new potatoes in a pot and cover with salted water.

    Place the pot on high heat until it comes to a boil, and then reduce the heat to a simmer.

    Do the same with the purple potatoes in a separate pot (they cook at different speeds so need to be cooked separately).

    While the potatoes are cooking, combine the black mustard seeds, white mustard seeds, lemon juice, chardonnay vinegar, and olive oil in a pot.

    Place over a medium heat and bring to a simmer.

    Remove from the heat and set aside to cool to room temperature.

    This makes the potato salad dressing.

    When the potatoes are cooked (about 20 minutes), drain the water off and allow to cool to room temperature.

    Slice the potatoes into the desired size and place in a mixing bowl.

    Toss the potatoes with the dressing and the fresh chopped herbs and set aside until ready to eat.

    For the Quince-Saffron PureeCombine the minced garlic, membrillo, sherry vinegar, salt, pepper, olive oil and saffron in a blender or food processor.

    Process the ingredients on high until smooth (1-2 minutes).

    Set the puree aside.

    For the meal10 minutes before you are ready to eat, preheat a grill or griddle pan.

    Rub the pork with oil, salt, and pepper.

    Grill the pork on both sides until medium well (5-9 minutes depending on size and thickness).

    Do not over cook it!

    Serving Directions:

    Place equal portions of the potato salad on 8 plates.

    Place a small mound of watercress on the potatoes, the pork rib on the greens, and top with a dollop of the quince puree.

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