Prune Crusted Rack of Pork with Mushroom Sauce
| Preparation: | 30 min |
| Marinating/Waiting: | 15 min |
| Cooking: | 2 h 20 min |
| Total: | 3 h 5 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 mL) vegetable oil*
- 1 2-lb. (1-kg) rack of pork, trimmed
- 10 large pitted prunes,chopped
- 1/3 cup (80 mL) Dijon mustard*
- 2 Tbsp. (30 mL) armagnac (or cognac or brandy)
- 2 carrots
- 1 onion
- 2 stalks celery
- 16 cloves garlic
- 3 cups (750 mL) dry white wine
- Salt,freshly ground pepper
- 2 cups (500 mL) wild mushrooms (or coffee mushrooms), sliced very thin
- 2 tsp. (10 mL) cornstarch*, mixed with 1 Tbsp. (15 mL) cold water
- 1 Tbsp. (15 mL) salted herbs (or chopped fresh herbs)
Preparation
Preheat oven to 325ºF (170ºC).
Heat oil in a roasting pan over medium-high heat and brown meat on all sides. Season to taste. Take off heat and set aside.
Combine chopped prunes with mustard and armagnac. Spread mixture over top of rack of pork. Prick the meat with a knife and insert meat thermometer deep into the meat well away from any bones. Surround with carrots, onion, celery and garlic. Add wine and roast for 1 hr. and 15 min.
Add 1½ cups (375 mL) boiling water to the roasting pan and cover meat with foil to protect prune mixture. Roast for another hour until meat thermometer reads170ºF (77ºC). Transfer rack to a plate and let stand covered for 15 min. before slicing.
Meanwhile, pour pan juices into a saucepan. Add mushrooms and cook 10 min. on high heat. Stir in cornstarch and herbs. Bring sauce to a boil and simmer for 3 min. Adjust seasoning. Serve with rack, carved between the ribs, and braised garlic cloves (if desired).
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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