Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Prune Crusted Rack of Pork with Mushroom Sauce https://www.metro.ca/userfiles/image/recipes/carre-porc-pruneaux-sauce-parfums-bois-4640.jpg PT30M PT2H20M PT3H05M
Preheat oven to 325°F (170°C). Heat oil in a roasting pan over medium-high heat and brown meat on all sides. Season to taste. Take off heat and set aside. Combine chopped prunes with mustard and armagnac. Spread mixture over top of rack of pork. Prick the meat with a knife and insert meat thermometer deep into the meat well away from any bones. Surround with carrots, onion, celery and garlic. Add wine and roast for 1 hr. and 15 min. Add 11/2 cups (375 mL) boiling water to the roasting pan and cover meat with foil to protect prune mixture. Roast for another hour until meat thermometer reads170°F (77°C). Transfer rack to a plate and let stand covered for 15 min. before slicing. Meanwhile, pour pan juices into a saucepan. Add mushrooms and cook 10 min. on high heat. Stir in cornstarch and herbs. Bring sauce to a boil and simmer for 3 min. Adjust seasoning. Serve with rack, carved between the ribs, and braised garlic cloves (if desired).
4
2 Tbsp. (30 mL) vegetable oil 2 lb (1 kg) rack of pork, trimmed 10 large pitted prunes, chopped 1/3 cup (80 mL) Dijon mustard 2 carrots 1 onion 2 celery 16 cloves garlic 3 cups (750 mL) dry white wine Salt, freshly ground pepper 2 cups (500 mL) wild mushrooms (or coffee mushrooms), sliced very thin 2 tsp. (10 mL) cornstarch, mixed with 1 tablespoon (15 ml) cold water 1 Tbsp. (15 mL) salted herbs (or chopped fresh herbs)
Prune Crusted Rack of Pork with Mushroom Sauce

Prune Crusted Rack of Pork with Mushroom Sauce

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
2:20
COOKING
3:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 2 lb
    (1 kg)
    rack of pork, trimmed
  • 10
    large pitted prunes, chopped
  • 1/3 cup
    (80 mL)
    Dijon mustard
  • 2 Tbsp.
    (30 mL)
    armagnac (or cognac or brandy)
  • 2
    carrots
  • 1
    onion
  • 2
    celery
  • 16
    cloves garlic
  • 3 cups
    (750 mL)
    dry white wine

  • Salt, freshly ground pepper
  • 2 cups
    (500 mL)
    wild mushrooms (or coffee mushrooms), sliced very thin
  • 2 tsp.
    (10 mL)
    cornstarch, mixed with 1 tablespoon (15 ml) cold water
  • 1 Tbsp.
    (15 mL)
    salted herbs (or chopped fresh herbs)
Imprimer ma sélection

Preparation

Preheat oven to 325°F (170°C).

Heat oil in a roasting pan over medium-high heat and brown meat on all sides. Season to taste. Take off heat and set aside.

Combine chopped prunes with mustard and armagnac. Spread mixture over top of rack of pork. Prick the meat with a knife and insert meat thermometer deep into the meat well away from any bones. Surround with carrots, onion, celery and garlic. Add wine and roast for 1 hr. and 15 min.

Add 11/2 cups (375 mL) boiling water to the roasting pan and cover meat with foil to protect prune mixture. Roast for another hour until meat thermometer reads170°F (77°C). Transfer rack to a plate and let stand covered for 15 min. before slicing.

Meanwhile, pour pan juices into a saucepan. Add mushrooms and cook 10 min. on high heat. Stir in cornstarch and herbs. Bring sauce to a boil and simmer for 3 min. Adjust seasoning. Serve with rack, carved between the ribs, and braised garlic cloves (if desired).

Source : Metro

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.