Pork Rack with Mixed Berry Sauce

Method

1. Remove the pork rack from the refrigerator 1 hour before cooking to bring it to room temperature.
2. Preheat the oven to 450°F. Rub the pork with 1–2 tbsp olive oil, season with salt and pepper, and place it on a rack set in a roasting pan. Scatter fresh rosemary and thyme over the top, or tie the herbs onto the rack with kitchen twine.
3. Roast for about 20 minutes until the outside is browned. Reduce the oven temperature to 300°F, brush the pork with 2 tbsp balsamic cream, and continue roasting for about 50 minutes, basting occasionally with more balsamic cream, until the internal temperature reaches 150°F (if using a thermometer).
4. While the pork roasts, prepare the sauce: Heat 2 tbsp olive oil in a saucepan over medium heat and sauté the chopped onion for 5–6 minutes until golden (do not let it darken). Add the crushed garlic and cook for 1 minute, then remove the garlic.
5. Pour in the red wine and bring to a boil. Cook until the wine is reduced by half. Lower the heat and add the thawed mixed berries, 3 tbsp balsamic cream, the berry jam, and the raisins. Let the sauce simmer until it thickens and coats the back of a spoon. Season with salt and pepper at the end.
6. Once the sauce has thickened, stir in a walnut-sized piece of butter until melted. Keep the sauce warm until serving.
7. Remove the pork from the oven, cover loosely with aluminum foil, and let it rest for about 20 minutes to redistribute the juices.
8. Slice the pork rack into individual chops, arrange on a platter, and spoon the berry sauce over the meat or serve it on the side.