Rack of Pork with Berry Glaze (Saskatoon)

A hardy meal with layers of Saskatoon berry goodness.

Pork:
1 cup Saskatoon berries (250 mL)
2 Tbsp. Saskatoon berry syrup or same amount water (30 mL)
1 Tbsp. Dijon mustard (30 mL)
1 Tbsp. liquid honey (30 mL)
1 tsp. fresh rosemary leaves (10 mL)
1 tsp. fresh thyme leaves (10 mL)
¼ cup dried Saskatoon berries (60 mL)
1 Tbsp. fleur de sel salt (15 mL)
6 black peppercorns
½ tsp. fresh thyme leaves (2 mL)
1 (4-bone 2½ lbs) rack of pork (1.1 kg)
1 Tbsp. extra-virgin olive oil (15 mL)
4 whole carrots, roasted
2 whole leeks, roasted
2 yellow onion halves, roasted
1 head garlic, roasted and halved
4 sprigs fresh thyme
4 sprigs rosemary

Saskatoon Berry and Sweet Beets:
¼ cup yellow onion, finely diced (60 mL)
1 cup Saskatoon berries, peeled, cooked and finely diced (250 mL)
1 cup red beets, peeled, cooked and finely diced (250 mL)
¼ cup brown sugar (60 mL)
1 tsp. horseradish (5 mL)
sea salt
black pepper, freshly ground

Caramelized Leek and Bacon Pot:
2 Tbsp. butter (30 mL)
2 leeks, white part only, thinly sliced
4 strips crispy fried bacon, crumbled
4 Yukon Gold potatoes, boiled whole until fork-tender, peeled and mashed
sea salt
black pepper, freshly ground

Sautéed Beet Greens and Assembly:
2 Tbsp. extra-virgin olive oil (30 mL)
2 clove garlic, minced
¼ tsp. red pepper flakes (1 mL)
1 lb beet greens, washed well, shaken dry, and cut crosswise into 2” pieces (454 g)
sea salt
black pepper, freshly ground

Rack of Pork:
In a saucepan set over medium-high heat, add Saskatoon berries, syrup or water, mustard, honey, rosemary and thyme and bring to a rolling boil, stirring frequently, then reduce heat to medium-low and cook until berries have broken down into a jam-like consistency, about 20 minutes, stirring occasionally. Set aside to cool to room temperature.

Meanwhile, in a mortar and pestle or spice grinder, grind dried berries together with salt, peppercorns and thyme leaves to form a powder and then dry rub all over pork. Set aside.

In a skillet set over medium-high heat, add oil, sear pork on all sides, then place on top of a bed of roasted vegetables in a roasting pan and brush reserved berry-mustard mixture over pork.

Set pork on middle rack of a preheated 350°F (180°C/160°C fan, Gas Mark 4) oven and roast until internal temperature registers 160°F (70°C) on a digital read thermometer, about 35 minutes. Let pork rest at least 10 minutes before slicing in between the bones into 4 chops.

Saskatoon Berry and Sweet Beet:
Stir together onion, berries, beets and brown sugar and horseradish and season to taste with salt and pepper. Set aside.

Caramelized Leek and Bacon Pot:
In a large skillet set over medium heat, add butter and leeks and sauté until golden brown, about 15 minutes, stirring frequently.

To skillet, fold in bacon and mashed potatoes until well combined and thoroughly heated. Season potatoes with salt and black pepper, freshly ground and keep warm until ready to serve.

Sautéed Beet Greens and Assembly:
In a large skillet set over medium heat, add oil.

Add garlic and red pepper flakes and cook 1 minute, then add greens and toss to coat with oil.

Cook until greens are fork-tender, about 5 minutes, then season with salt and black pepper, freshly ground and serve immediately.

Divide sautéed beet greens onto 4 dinner plates, then add potatoes and pork chop, and top with a little relish. Serve immediately.