This deeply flavorful glaze can be made up to 1 day ahead of time.
1 1/2 cups chicken stock
8 ounces fresh or frozen cranberries
6 tablespoons balsamic vinegar
1/2 cup brown sugar
1/3 cup fresh orange juice
2 teaspoons vanilla extract
2 teaspoons freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 tablespoon dried crushed red pepper
12 garlic cloves, smashed
12 fresh thyme sprigs
10 (1-inch) orange zest strips
1 (6-pound) bone-in pork rib roast (Ask your butcher for an 8-bone rack from the shoulder end, Frenched.)
7 teaspoons kosher salt, divided
1 tablespoon freshly ground black pepper
1/2 cup canola oil, divided
2 small heads radicchio, quartered
1 fennel bulb, cored and quartered
1 Honeycrisp apple, halved vertically
1 Bosc pear, halved vertically
Garnish: fresh sage sprigs
How to Make It
Combine first 5 ingredients in a saucepan over medium heat. Cook 16 minutes or until mixture thickens slightly. Remove from heat; stir in vanilla and 2 teaspoons black pepper.
Combine olive oil and next 4 ingredients in a bowl. Place pork on a jelly-roll pan; rub with marinade. Refrigerate 6 hours or overnight. Remove pork from refrigerator, and let stand at room temperature 1 hour before cooking. Brush off marinade; sprinkle with 2 tablespoons salt and 1 tablespoon pepper.
Preheat oven to 350°. Heat 6 tablespoons canola oil in a large heavy-bottomed roasting pan over medium heat. Place pork, fat side down, in pan; cook 18 minutes, turning to brown all sides. Transfer pork to a plate, and wrap exposed bones with aluminum foil. Pour off fat from pan.
Add remaining 2 tablespoons canola oil to roasting pan. Add radicchio and fennel, cut sides down, to pan; cook 8 minutes, turning to brown all cut sides. Remove from pan. Return pork to pan, fat side up.
Roast pork 1 hour or until interior registers 115° when tested with a thermometer. Remove pan from oven. Arrange fruit and vegetables around roast; sprinkle vegetables with remaining 1 teaspoon salt. Brush top of roast with half of cranberry mixture, and return pan to oven; roast 20 more minutes or until interior registers 140° when tested with a thermometer. Remove pan from oven.
Transfer roast to a large plate; remove foil from bones. Let rest 10 minutes. Arrange vegetables and fruit on a large platter; place roast on platter. Pour any accumulated juices from plate into remaining cranberry mixture. Brush pork with 1/2 cup cranberry mixture. Serve pork roast, vegetables, and fruit with remaining cranberry mixture. Garnish, if desired.