Rack of Pork with Orange-cranberry Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 20 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
Recipe ingredients
- 2 Tbsp. (30 mL) butter*, softened
- 2 Tbsp. (30 mL) herbes de Provence
- 2 tsp. (10 mL) Irresistibles coriander seeds*
- Freshly Irresistibles ground pepper* to taste
- 1 2-lb. (1-kg) rack of Québec pork
- 1½ cups (375 mL) chicken broth*
- Sauce
- ½ cup (125 mL) Irresistibles orange juice*
- 1 cup (250 mL) fresh cranberries
- 1 Tbsp. (15 mL) Irresistibles Dijon mustard*
- 1 tsp. (5 mL) orange zest
- 1½ tsp. (7 mL) fresh rosemary
Preparation
Preheat oven to 325°F (160°C).
Mix butter, herbes de Provence, coriander seeds and pepper together, and rub the rack with mixture.
Insert a meat thermometer in the centre of the meat, put the rack in a roasting pan, add broth, and season to taste.
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.
Sauce
In a skillet, bring orange juice to a boil. Add cranberries, Dijon mustard, orange zest and rosemary and reduce by one third. Adjust seasoning. Simmer over medium heat for a few minutes, allowing cranberries to thicken sauce. Stir in pan juices and serve over slices of rack.
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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