Rack of Pork with Cranberry-Ice-Cider Gravy and Baked Apples
| Preparation: | 45 min |
| Marinating/Waiting: | 30 min |
| Cooking: | 50 min |
| Total: | 2 h 5 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
Recipe ingredients
- 1 rack of Québec pork (6 ribs for 6 people)
- 1 bottle (1.89 L) seawater
- ¼ cup (60 mL) dried cranberries
- ¼ cup (60 mL) ice cider
- 1 cup (250 mL) reserved pan juices
- 1 Tbsp. (15 mL) butter*
- 6 McIntosh apples
- 3 Tbsp. (45 mL) superfine sugar
- Salt and freshly ground pepper to taste
Preparation
Rack of Québec pork
Put the rack of pork in a deep pot and cover with seawater.
Refrigerate for 30 minutes.
Remove rack and pat dry with paper towels.
Preheat oven to 300oF (150oC).
In a big skillet over medium-high heat, lightly brown the rack 2 minutes per side.
Transfer the meat to a roasting pan. Season with salt and pepper. Roast for about 50 minutes.
Take the meat out of the oven when the meat thermometer reads 150oF (65oC). Remove the meat to a platter with the thermometer still inserted. Reserve pan juices.
Let the meat rest loosely tented with foil until the thermometer reads 155oF (68oC), about 15 minutes.
Cranberry-ice-cider gravy
In a small pan, cook cranberries in ice cider over low heat. Stop when ice cider is reduced by half.
In another pan, heat pan juices with a knob of butter. Salt and pepper. Stir into cranberries.
Baked apples
Wash apples thoroughly but do not peel. Immerse apples in a pot of boiling water for 2 minutes, remove immediately, transfer to a baking sheet and sprinkle with superfine sugar. Bake at 350oF (180oC) for 20 minutes.
Suggestion
photo provided by Porc du Québec* 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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