Rack of Pork with Ice Cider
| Preparation: | 10 min |
| Marinating/Waiting: | 10 h |
| Cooking: | 1 h 15 min |
| Total: | 11 h 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
Recipe ingredients
- 250 mL (1 cup) ice cider
- 2 cloves of garlic, chopped
- 2 large French shallots, minced
- 2 bay leaves
- 60 mL (¼ cup) chopped fresh parsley
- 30 mL (2 Tbsp.) pink pepper
- 4.5 lb. (2 kg) rack of Québec Pork
- 2 Tbsp. (30 mL) olive oil
- 2 Tbsp. (30 mL) butter
- Salt
Preparation
In an airtight container, combine the ice cider, garlic, shallots, bay leaves, parsley and pepper. Add the rack of pork and marinate in the refrigerator for 6 to 10 hours.
Preheat oven to 160°C (325°F).
Drain the pork. Pour the marinade into a small saucepan. Boil then reduce heat until it thickens.
In a large, oven-safe frying pan, heat the oil and butter. Quickly brown the pork on all sides. Season.
Pour the marinade over the pork. Baste often during cooking to glaze the meat. Finish cooking in the oven for approximately 60 min, or until a meat thermometer indicates an internal temperature of 68°C (155°F). Remove the pork from the oven. Cover with aluminium foil and let it rest for about 15 min.
Suggestion
Serve the pork sliced with assorted vegetables.* 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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