Grilled Pork Rack
Michael Symon's Smoked Pork and Peaches
- 1 6- pound Center Cut Rack of Pork (not frenched)
- Kosher Salt
- freshly cracked Pepper
- 1 cup Apple Wood Chips (soaked in water)
- 1 Garlic clove (minced)
- 1 Shallot (minced)
- 2 tablespoons Honey
- 1/3 cup Balsamic Vinegar
- 1/2 cup plus 2 tablespoons Olive Oil
- 1 teaspoon Coriander (toasted and ground)
- 1/4 cup Cilantro (leaves only)
- 1 Orange (zest and juice)
- 5 Peaches (halved and pitted)
- A day before cooking, season the pork rack liberally with salt, cover and refrigerate. Remove the pork from the refrigerator at least 30 minutes prior to cooking it. Build a hot fire in an outdoor grill. When the coals are ready, spread half of them over half of the grill so that one side of the grill will be hotter. Place your wood chips on a large piece of aluminum foil and close the sides, forming a packet. Cut a hole on the top to vent and place it on the hot side of the grill near the coals.
- Brush the pork with 2 tablespoons of olive oil, place it on the hot side of the grill. Sear the pork on all sides, allowing it to get nice grill marks, about 15 minutes. Move the pork to the cooler side of the grill, cover and cook until the internal temperature registers 145 degrees, about 40 minutes. Remove the pork to a cutting board to rest and remove the wood chips from the grill.
- While the pork is resting, in a large bowl, mix together the garlic, shallot, honey, vinegar, and 1/2 cup olive oil. Season the vinaigrette with salt and pepper then add the coriander, cilantro, and orange juice and zest. Toss the peach halves in the vinaigrette and place them on the hotter side of the grill. Cook until charred and tender, about 2 minutes per side. Return the peaches to the vinaigrette after they’ve been grilled.
- Slice the pork in to chops and arrange the pieces on a board or platter, spooning the peaches along with the vinaigrette over the top and around.