A new recipe featuring a brined rack of pork with apricot-ginger glaze has been highlighted as the January Colorado Proud Recipe of the Month. Chef Trixie from Trixie’s Mountain Kitchen shared the dish, which is designed to showcase both technique and local ingredients.
The recipe involves several steps, including brining the pork for up to 24 hours, applying a dry rub, searing, roasting, and finishing with an apricot-ginger glaze. The detailed instructions encourage home cooks to try new methods while using locally sourced products.
Colorado pork producers are noted for their focus on quality and responsible practices. According to the release, “Colorado Pork represents the dedication, care, and craftsmanship of local producers who take pride in raising high-quality animals while supporting our state’s agricultural heritage. From family-run farms to multigenerational operations, Colorado pork producers focus on responsible practices, animal well-being, and exceptional flavor.” Berkshire pork is mentioned as a standout option due to its marbling and taste.
The release emphasizes the benefits of buying locally raised meat: “Shopping local for pork not only delivers unmatched freshness and flavor, it also strengthens rural communities and keeps food dollars circulating close to home. When you choose Colorado-raised meat from a local butcher, you’re gaining access to cuts and quality you won’t always find at the grocery store.”
To help consumers connect with local sources, information about finding farmers markets through the Farm Fresh Directory—available in English and Spanish—is provided. The Colorado Proud program offers further connections between consumers and food producers across the state.
Chef Trixie included several tips for preparing the dish successfully. For example: “Dry It Up: After brining and rinsing pork, pat it very dry. The drier the meat, the better the sear.” She also notes safety precautions when working with hot oil and herbs: “Thyme and Space: Give yourself extra space when adding herbs to hot oil… Work quickly to keep from burning the ingredients and yourself.”
Food safety guidance is included as well: “Roasted and Rested: As the meat rests, the internal temperature will continue to rise approximately another 10°F to 145°F, which is the USDA recommended safe consumption temperature for pork.”
Suggestions are offered for those seeking alternatives or adjustments; dairy-free butter can be substituted in the glaze recipe if needed.
Pairing recommendations include a wine from Continental Divide Winery called 23 Solitaire or non-alcoholic sodas such as Health-Aide Sun Sip in cherry cola or root beer flavors.
More recipes are available at ColoradoProud.com.
