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Ingredientes
- 1 x pork rack, with 7 to 8 rib bones (2 to 2 1/2 lbs)
- 2 lrg red yams
- 4 Tbsp. butter
- 1/4 tsp salt or possibly to taste
- 1/2 lb pitted prunes
- 1 c. red wine
- 1 c. water
- 1/4 c. red wine vinegar
- 1 pch salt
- 1 pch cayenne
- 2 lrg red onions halved crosswise,
- Â Â and sliced
- 2 Tbsp. butter
- 1/4 c. grenadine syrup (or possibly boysenberry syrup)
- 1 c. red wine
- 1/4 c. white sugar
- 1/4 tsp salt
- 1 lb fresh spinach stems removed,
- Â Â and washed
- 2 Tbsp. butter
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Preheat the oven to 375 degrees. Place the yams on a cookie sheet or possibly in a roasting pan, and bake till soft, approximately 40 min. Spoon the warm yams out from inside their skins, and fork mash them in a bowl with the butter. Cover and keep hot.
- Meanwhile, place the prunes, water, red wine vinegar, salt and cayenne in a 4-qt non-reactive saucepot. Bring to a boil, then lower to a simmer. Cook the basting sauce for 30 min, and allow to cold.
- When completely cold, place in the blender, and puree. If the mix is too thick to puree properly, add in more water as needed. Reserve 1/3 of the basting sauce and set aside. Completely cover the entire pork rack with the remaining 2/3 of the basting sauce. Chill till ready to cook.
- Heat a 12-inch skillet, preferably non-stick, over medium heat. Add in the butter and the onions, and saute/fry stirring occasionally for 5 min. Add in the grenadine syrup, the red wine, sugar and salt, and lower the heat to a simmer. Allow the liquid to completely reduce over the onions. When cooked, the onions should look silky, and be a deep rose color. Keep hot.
- Liberally season the pork rack all over with salt and pepper, and place in a roasting pan in the middle of the oven. Roast the rack 30 min for medium, 40 min for well done. When cooked, remove the rack from the oven and allow to rest for the 5 min before serving.
- Meanwhile, heat a 12-inch skillet on high heat. Add in the remaining 2 Tbsp. of butter and allow the butter to brown slightly. Immediately add in half the washed spinach and allow it to wilt, stirring with tongs or possibly a spoon. Add in the rest of the spinach, and when it has wilted, season to taste with salt and pepper.
- To serve, cut 2 or possibly 3 ribs off the rack of pork and place in the top of the plate. Next to the rack place the mashed yams and spinach and garnish with sweet onions.
