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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.
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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
Rack of Pork Coated with Herbs of Provence

Rack of Pork Coated with Herbs of Provence

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

Imprimer ma sélection

Ingredients

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

  • Salt and pepper to taste
  • 2 lb
    (1 kg)
    rack of pork
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  • 1/2 cup
    (125 mL)
    chicken broth
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  • 1/2 cup
    (125 mL)
    orange juice
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  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 1 tsp.
    (5 mL)
    orange zest
  • 1/2 tsp.
    (2 mL)
    dried rosemary
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  • 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

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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.

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