Festive rack of pork

Ingredients

• 1 bone-in untrussed rack of Quebec pork, 6-8 ribs (about 1 kg/4 lbs.)
• 3 tbsp. 45 ml butter
• 3 tbsp. 45 ml honey
• 2 tbsp. 30 ml finely chopped sage leaves
• 1 tbsp. 15 ml finely chopped rosemary leaves
• ½ tsp. 2.5 ml crushed red pepper flakes
• Salt and freshly ground pepper, to taste

Vegetables

• 1 lb. 454 g Yukon Gold potatoes, cut into wedges about ½ in. (1cm) thick
• 1 lb. 454 g parsnips, cut into wedges about ½ in. (1cm) thick
• 1 lb. 454 g Nantes carrots, halved lengthwise
• 2 Granny Smith apples, cut into 8 wedges each
• 3 tbsp. 45 ml olive oil
• Salt and freshly ground pepper, to taste

Garnishes

• Crushed toasted nuts (pistachios, almonds, pecans, pumpkin seeds, etc.)
• Cooked crispy bacon, chopped
• Apple or apricot jelly, gently heated
• Store-bought or homemade cranberry sauce

Gremolata

• 1 ½ cups 375 ml chopped flat-leaf parsley, stems and leaves
• ⅓ cup 75 ml pumpkin seeds, chopped
• 1 tbsp. 15 ml chopped sage leaves
• 1 lemon (zest)
• 1 clove garlic, minced

Garlic and sage croutons

• 3 tbsp. 45 ml butter
• 1 tbsp. 15 ml olive oil
• ¼ cup 60 ml sage leaves
• 3 cups 750 ml stale bread, cubed
• 1 clove garlic, minced

Apple salsa

• 2 different coloured apples, diced
• ½ red onion, finely diced
• 1 small chili pepper, finely chopped
• ½ cup 125 ml finely chopped flat-leaf parsley or cilantro
• 2 tbsp. 30 ml lemon juice
• 1 tbsp. 15 ml honey