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Roast Rack of Pork in Sweet Sour Parsnip Glaze

INGREDIENTS:1 center cut of rack of pork (eight to ten ribs), frenched
1 Tbsp. grated lemon rind
1 Tbsp. black pepper, coarsely ground
1 Tbsp. fresh minced thyme
1 Tbsp. fresh minced sage
1 Tbsp. ground coriander seeds
1 Tbsp. ground fennel seeds
2 Tbsp. olive oil
1 cup white wine
4 Tbsp. balsamic vinegar
1 cup water

Gratin of Parsnips

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