Roast Rack Of Pork With A Cranberry-Walnut Crust And Sauce

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
1161
FAT
328%
CHOL
4%
SOD
209%

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Ingredients for 8 servings

1-1/2 cups walnuts (6 oz.), toasted and chopped medium-coarse

1 cup ruby port

3/4 cup dried cranberries (about 4 oz.)

Kosher salt and freshly ground black pepper

3/4 tsp. dried red chile flakes

Pinch ground allspice

3 cups homemade or low-salt chicken or beef broth

2 Tbs. roughly chopped fresh flatleaf parsley

2 Tbs. vegetable oil

2 Tbs. unsalted butter

1 8-bone pork rack (about 5 lb.), chine bone removed

1/2 cup plus 2 Tbs. balsamic vinegar

1 medium onion, roughly chopped (about 2 cups)

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