Rack of Pork with Mint and White Port

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	1 h
Total:	1 h 20 min

4
servings

Category:	Meats and substitutes
Subcategory:	Pork
Source:	Féd. des producteurs de porcs du Québec

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Recipe of : Rack of Pork with Mint and White Port

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Recipe ingredients

4 Tbsp. (60 mL) mint jelly
2 Tbsp. (30 mL) lemon zest
3 Tbsp. (45 mL) chopped fresh basil
Salt and freshly Irresistibles ground pepper* to taste
1 2-lb. (1-kg) rack of Québec pork

1 shallot, chopped
1 garlic clove, chopped
1 cup (250 mL) steeped Earl Grey tea
1 cup (250 mL) chicken broth*
1 Tbsp. (15 mL) butter*, softened
2 tsp. (10 mL) flour*
½ cup (125 mL) white port

Preparation

Preheat oven to 325°F (160°C).
Mix 2 Tbsp. (30 mL) mint jelly, 1 Tbsp. (15 mL) basil and 1 Tbsp. (15 mL) lemon zest together, and rub the rack with mixture.
Put the rack in a roasting pan and roast for 40 – 60 minutes or until meat thermometer reads 150°F (65°C).
Remove rack to a platter, tent with foil, and let stand 10 – 15 minutes before carving.
Brown shallot and garlic in roasting pan over medium-high heat. Deglaze with port and reduce by one third.
Pour into a saucepan, add tea and broth, and bring to a simmering boil. Stir in remaining lemon zest, basil and mint jelly.
Work flour and 2 tsp. (10 mL) butter into a paste (beurre manié) and whisk into gravy. Simmer until thickened.
Carve the rack, cutting between the ribs, and serve.
Savour the flavour ― think pink!

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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