Rack of Pork with a Coconut Curry Crust and Caramelized Squash

Preparation:	40 min
Marinating/Waiting:	0 min
Cooking:	1 h 15 min
Total:	1 h 55 min

6
servings

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

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Recipe ingredients

2 Tbsp. (30 mL) butter, melted
2 cloves of garlic, chopped
1 tsp. (5 mL) curry powder or paste
1/2 cup (125 mL) grated coconut, unsweetened
1 Tbsp. (15 mL) olive oil
1 Tbsp. (15 mL) butter
1 rack of Québec Pork, 6 to 8 ribs
4 cups (1 L) butternut squash, coarsely cut
1/4 cup (60 mL) maple syrup
1 apple, peeled and cut into quarters
1 celery stick, coarsely chopped
1 carrot, sliced round
1 zucchini, sliced round
1 Spanish onion, coarsely chopped
Salt and freshly ground pepper to taste

Preparation

Preheat oven to 150°C (300°F).
Mix melted butter with garlic, curry and coconut.
In a large, deep ovenproof pan, heat the oil, melt the butter and sear the rack of pork on all sides. Set aside.
In the same pan, brown the squash. Add maple syrup and let cook for a few minutes to caramelize the squash with the maple syrup.
Add the remaining vegetables and the apple, stir and place the rack in the centre.
Garnish the pork with the coconut by pressing it on the meat.
Season to taste. Add a bit of water to the bottom of the pan and place it in the oven for approximately one hour.
Divide the rack by cutting between the ribs and serve with cooked vegetables or pureed vegetables.

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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