Rack of Pork Coated with Herbs of Provence
| Preparation: | 20 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 1 h 30 min |
| Total: | 2 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 mL) soft, butter*
- 1 Tbsp. (15 mL) dried Provence Herbs
- 2 tsp. (10 mL) coriander seeds*
- Salt and pepper to taste
- 2 lb. (1 kg) rack of pork
- 1 1/2 cup (375 mL) chicken broth*
- 1/2 cup (125 mL) orange juice*
- 1 Tbsp. (15 mL) Dijon mustard*
- 1 tsp. (5 mL) orange zest
- 1/2 tsp. (2 mL) dried rosemary*
- 2 tsp. (10 mL) cornstarch*, thinned in a little water
Preparation
Preheat oven to 325 ºF (160 ºC). Mix the butter, Provence herbs and coriander seeds, pepper to taste. Coat the rack with the mixture and place in a roasting pan. Pour the broth on the rack and insert a meat thermometer to the centre of the meat.
Cook in the oven from 40 to 60 minutes or until the meat thermometer reads 160 ºF (70 ºC). Remove from oven. Let stand, loosely cover with aluminum foil for 10 to 15 min. Season to taste.
In a skillet, bring the orange juice to a boil and add the mustard, zest and rosemary, then reduce by a third. Fold in the thinned cornstarch and let thicken over low heat.
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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