Spiced Roast Rack of Pork and Cranberry Chutney

Spiced Roast Rack of Pork and Cranberry Chutney
  • 8 servings
  • 0:10 Preparation
  • 1:15 Cooking
  • 11:25 Total Time

Ingredients

Add all
  • marinade:

  • 3 Tbsp.
    (45 mL)

    olive oil

  • 2

    cloves of garlic, chopped

  • 2 Tbsp.
    (30 mL)

    fresh ginger, chopped

  • 2 tsp.
    (10 mL)

    coriander, ground

  • 1 tsp.
    (5 mL)

    ground cumin

  • 1 tsp.
    (5 mL)

    ground fennel

  • 1 tsp.
    (5 mL)

    ground mustard

  • 1 tsp.
    (5 mL)

    Freshly ground black pepper

  • 1/2 tsp.
    (2 mL)

    ground cardamom

  • 1/2 tsp.
    (2 mL)

    ground cinnamon

  • 1/4 cup
    (60 mL)

    fresh parsley, chopped

  • 1 cup
    (250 mL)

    white cranberry juice, no sugar added

  • 1

    rack of Québec pork

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)

    butter

  • Salt to taste

  • cranberry chutney:

  • 1 Tbsp.
    (15 mL)

    butter

  • 1

    french shallot, chopped

  • 3 cups
    (750 mL)

    fresh cranberries

  • 3 Tbsp.
    (45 mL)

    rice vinegar, white wine vinegar or apple cider vinegar

  • 1/4 cup
    (60 mL)

    sugar

  • Salt and freshly ground pepper to taste

Preparation

In a large, hermetically sealed container or in a resealable freezer bag, mix all the ingredients for the marinade. Add the roast and marinate for 6 to 12 hours.

Preheat oven to 150 °C (300 °F). Drain the marinade from the pork.

In a large, ovenproof pan, heat the oil and melt the butter. Brown the pork rack on all sides. Salt to taste.

Place in the oven for approximately 60 minutes. Cover the roast with aluminum foil and let sit for approximately 15 minutes.

In a pan, melt butter over medium heat and brown the shallot. Add the cranberries and cook for 5 minutes.

Deglaze with vinegar, add sugar and let the liquid reduce by one half. Season to taste and let cool.

Divide the rack of pork by cutting between the ribs. Serve with cranberry chutney.

Source: Féd. des producteurs de porcs du Québec