Rack of Pork with Pine Nuts and Cointreau

Rack of Pork with Pine Nuts and Cointreau
  • 4 servings
  • 0:10 Preparation
  • 1:15 Cooking
  • 1:35 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 2 Tbsp.
    (30 mL)

    grated orange peel

  • 2 Tbsp.
    (30 mL)

    whole grain mustard

  • Freshly ground pepper to taste

  • 2 lb
    (1 kg)

    dressed rack of pork (have butcher split bone between chops)

  • 2 cups
    (500 mL)

    water, more if needed

  • 3/4 cup
    (190 mL)

    cointreau (or grand marnier)

  • 4 tsp.
    (20 mL)

    cornstarch, dissolved in 2 tablespoon (30 mL) water

  • 1/4 cup
    (60 mL)

    toasted pine nuts

  • 2 Tbsp.
    (30 mL)

    fresh thyme leaves

  • Salt and pepper to taste


Preheat oven to 325°F (160°C). Mix butter, peel, mustard and pepper to taste. Spread over meat. Stick a meat thermometer in the thickest part of the meat and put rack in roasting pan. Add 1/2 cup (125 mL) water.

Roast for 40-60 minutes or until thermometer reads 160°F (70°C). Halfway through cooking time, add remaining water. Remove from pan, cover loosely with foil and let stand for 10-15 minutes before slicing.

Meanwhile, add some water to roasting pan to make about 3/4 cup (180 mL) liquid. Add Cointreau and bring to a boil on medium-low heat, scraping browned bits from the bottom with a wooden spoon. Stir in dissolved cornstarch and simmer to thicken. Remove from heat, add pine nuts and thyme and season to taste. Slice rack between chops and serve with gravy in heated plates.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007