Pomegranate Molasses Glazed Lavender Coriander Crusted Wild Pig Rack Of Loin with Roasted Figs and Pecans

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This is a quick version of a longer one I created for a tv appearance. The pomegranate molasses sweet/tart flavor tastes so great over game meats and roasted fruits. And adds a fast tasty glaze when time is limited.
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Pomegranate Molasses Glazed Lavender Coriander Crusted Wild Pig Rack Of Loin with Roasted Figs and Pecans
Serves 8
This is a quick version of a longer one I created for a tv appearance. The pomegranate molasses sweet/tart flavor tastes so great over game meats and roasted fruits. And adds a fast tasty glaze when time is limited.
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Ingredients
  1. 1 loin rack of wild pig (8 chops)
  2. 1/2 cup pomegranate molasses
  3. 1 tsp. Lavender (make sure it's culinary lavender, Cost Plus World Market sells it)
  4. 1-1/2 tsp. Whole Coriander
  5. 16 fresh whole figs (mission)
  6. 3/4 cup whole pecans
  7. kosher salt and fresh cracked pepper
  8. grape seed oil or canola oil
Instructions
  1. 24 hours ahead, grind lavender and whole coriander in a spice grinder or coffee grinder (or grind in a mortar and pestle).
  2. Season defrosted or fresh rack of wild pig with 1 tbs. kosher salt and 1/2 tbs. pepper and ground lavender and coriander.
  3. Place in a zip lock bag and add 3 tbs. oil
  4. Place in the fridge overnight
  5. One hour before cooking remove the rack from the fridge and leave on the counter to bring to room temperature
  6. Pre-heat the oven to 375 degrees
  7. Re-season the rack with more salt and pepper
  8. Heat 5 tbs. oil in a large oven safe pan on medium high heat (cast iron pan)
  9. Place the whole rack, top side down first into the oil
  10. Sear the rack until brown, about 2 minutes
  11. Flip the rack over and sear the back side, about 2 minutes
  12. Place the rack in the oven and roast for about 30 minutes
  13. Add the figs, and pecans to the pan and brush 1/4 cup molasses over the rack and the figs and place back in the oven for another 10 minutes or until the internal temperature of the rack reaches 150 degrees*
  14. Remove the rack of pig to a cutting board and let rest 5 minutes before carving
  15. Carve the rack into 8 chops and drizzle remaining molasses over chops and figs
Notes
  1. *Wild pig can harbor trichinosis so cooking to 150 degrees kills this bacteria.
  2. **Pomegranate molasses is great for quick glazes over grilled or roasted meats. It's tart/sweet flavor pairs so well with roasted fruits too! It can be found at middle eastern grocery stores. It's purely boiled down pomegranate juice, nothing else. So look for a bottle with only pomegranate juice as the ingredient. A bottle is inexpensive and lasts a long time.
He Hunts She Cooks http://hehuntsshecooks.com/