Braised Rack of Pork vegetables and cream sauce

Braised Rack of Pork vegetables and cream sauce
  • 4 servings
  • 0:15 Preparation
  • 1:20 Cooking
  • 1:35 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 3 lbs
    (1 1/2 kg)

    pork rack ribs end

  • Salt and pepper to taste

  • 1

    coarsely chopped onion

  • 1

    coarsely chopped carrot

  • 1

    coarsely chopped leek white part only

  • 2

    coarsely chopped celery

  • 2 cups
    (500 mL)

    chicken broth

  • 3/4 cup
    (190 mL)

    whipping cream

  • 10-15 mL

    garlic cloves finely chopped


Preheat oven to 325°F (160°C).

In a Dutch oven, heat butter over medium-high heat. Brown pork loin 2-3 minutes on all sides. Season.

Insert meat thermometer in the centre of the roast, away from any bone.

Add vegetables and bouillon. Cover and roast for 1h05-1h20 or until thermometer reads 160°F (70°C).

Remove roast from Dutch oven and keep warm.

Strain cooking juices into a small saucepan and add cooked vegetables.

Stir in cream and garlic. Adjust seasoning and cook over low heat for 15 minutes.

Slice loin along ribs and top with creamy sauce.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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