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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
12 Votes
  • Lactose-free
4
Rack of Pork Coated with Herbs of Provence
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
  • 2 lb
    (1 kg)
    rack of pork
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    SAVE $2.50/LB
    Boneless Pork Loin Roast or Value Pack Chops

    Boneless Pork Loin Roast or Value Pack Chops

    $3.99 /lb

    CENTRE CUT 8.80/kg

    44TH STREET PULLED PORK OR TURKEY BREAST

    44TH STREET PULLED PORK OR TURKEY BREAST

    $9.99 ea.

    550 - 650 g

    44TH STREET PORK BACK RIBS

    44TH STREET PORK BACK RIBS

    $9.99 ea.

    595 g, SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    chicken broth
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    Flyer Deal  (1)
    CAMPBELL'S READY TO USE BROTHS

    CAMPBELL'S READY TO USE BROTHS

    $1.99 ea

    900 ml SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    orange juice
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    Flyer Deals  (2)
    YOGA NECTARS OR VITA SANA JUICE

    YOGA NECTARS OR VITA SANA JUICE

    $1.99 ea.

    700 ml, SELECTED VARIETIES

    SAVE UP TO $2.00
    OASIS REFRIGERATED JUICE

    OASIS REFRIGERATED JUICE

    $4.99 ea.

    2.5 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 1 tsp.
    (5 mL)
    orange zest
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    Flyer Deal  (1)
    SEEDLESS NAVEL ORANGES

    SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg

  • 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

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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