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Rack of Pork Coated with Herbs of Provence https://www.metro.ca/userfiles/image/recipes/carre-porc-herbes-provence-4097.jpg PT20M PT1H30M PT2H00M
Preheat oven to 325°F (160°C). Mix the butter, Provence herbs and coriander seeds, pepper to taste. Coat the rack with the mixture and place in a roasting pan. Pour the broth on the rack and insert a meat thermometer to the centre of the meat. Cook in the oven from 40 to 60 minutes or until the meat thermometer reads 160°F (70°C). Remove from oven. Let stand, loosely cover with aluminum foil for 10 to 15 min. Season to taste. In a skillet, bring the orange juice to a boil and add the mustard, zest and rosemary, then reduce by a third. Fold in the thinned cornstarch and let thicken over low heat.
4
2 Tbsp. (30 mL) soft, butter 1 Tbsp. (15 mL) dried Provence herbs 2 tsp. (10 mL) coriander seeds 2 lb (1 kg) rack of pork 1/2 cup (125 mL) chicken broth 1/2 cup (125 mL) orange juice 1 Tbsp. (15 mL) Dijon mustard 1 tsp. (5 mL) orange zest 1/2 tsp. (2 mL) dried rosemary 2 tsp. (10 mL) cornstarch, thinned in a little water
Rack of Pork Coated with Herbs of Provence

Rack of Pork Coated with Herbs of Provence

Rate this recipe
11 Votes
  • Lactose-free
4
servings
0:20
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    soft, butter
  • 1 Tbsp.
    (15 mL)
    dried Provence herbs
  • 2 tsp.
    (10 mL)
    coriander seeds

  • Salt and pepper to taste
  • 2 lb
    (1 kg)
    rack of pork
  • 1/2 cup
    (125 mL)
    chicken broth
  • 1/2 cup
    (125 mL)
    orange juice
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 1 tsp.
    (5 mL)
    orange zest
  • 1/2 tsp.
    (2 mL)
    dried rosemary
  • 2 tsp.
    (10 mL)
    cornstarch, thinned in a little water
Imprimer ma sélection

Preparation

Preheat oven to 325°F (160°C). Mix the butter, Provence herbs and coriander seeds, pepper to taste. Coat the rack with the mixture and place in a roasting pan. Pour the broth on the rack and insert a meat thermometer to the centre of the meat.

Cook in the oven from 40 to 60 minutes or until the meat thermometer reads 160°F (70°C). Remove from oven. Let stand, loosely cover with aluminum foil for 10 to 15 min. Season to taste.

In a skillet, bring the orange juice to a boil and add the mustard, zest and rosemary, then reduce by a third. Fold in the thinned cornstarch and let thicken over low heat.

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

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.

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