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Rack of Pork with a Coconut Curry Crust and Caramelized Squash https://www.metro.ca/userfiles/image/recipes/carre-porc-coco-cari-courge-6842.jpg PT40M PT1H15M PT1H55M
Preheat oven to 150°C (300°F). Mix melted butter with garlic, curry and coconut. In a large, deep ovenproof pan, heat the oil, melt the butter and sear the rack of pork on all sides. Set aside. In the same pan, brown the squash. Add maple syrup and let cook for a few minutes to caramelize the squash with the maple syrup. Add the remaining vegetables and the apple, stir and place the rack in the centre. Garnish the pork with the coconut by pressing it on the meat. Season to taste. Add a bit of water to the bottom of the pan and place it in the oven for approximately one hour. Divide the rack by cutting between the ribs and serve with cooked vegetables or pureed vegetables.
6
2 Tbsp. (30 mL) butter, melted 2 cloves of garlic, chopped 1 tsp. (5 mL) curry powder or paste 1/2 cup (125 mL) grated coconut, unsweetened 1 Tbsp. (15 mL) olive oil 1 Tbsp. (15 mL) butter 1 rack of Québec pork, 6 to 8 ribs 4 cups (1 L) butternut squash, coarsely cut 1/4 cup (60 mL) Maple syrup 1 apple, peeled and cut into quarters 1 celery stick, coarsely chopped 1 carrot, sliced round 1 zucchini, sliced round 1 spanish onion, sliced round Salt and freshly ground pepper to taste
Rack of Pork with a Coconut Curry Crust and Caramelized Squash

Rack of Pork with a Coconut Curry Crust and Caramelized Squash

Rate this recipe
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  • Gluten-free
6
servings
0:40
Preparation
1:15
COOKING
1:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    butter, melted
  • 2
    cloves of garlic, chopped
  • 1 tsp.
    (5 mL)
    curry powder or paste
  • 1/2 cup
    (125 mL)
    grated coconut, unsweetened
  • 1 Tbsp.
    (15 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
  • 1
    rack of Québec pork, 6 to 8 ribs
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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

  • 4 cups
    (1 L)
    butternut squash, coarsely cut
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    ZUCCHINI

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    PRODUCT OF MEXICO 3.73/kg

  • 1/4 cup
    (60 mL)
    Maple syrup
  • 1
    apple, peeled and cut into quarters
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    PRODUCT OF U.S.A. EXTRA FANCY GRADE 3.73/kg

  • 1
    celery stick, coarsely chopped
  • 1
    carrot, sliced round
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    Flyer Deal  (1)
    Bolthouse FARMS MINI CARROTS

    Bolthouse FARMS MINI CARROTS

    $3.77 ea.

    907 g PRODUCT OF U.S.A.

  • 1
    zucchini, sliced round
  • 1
    spanish onion, sliced round
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    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    $1.99 /lb or each


  • Salt and freshly ground pepper to taste
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    AMAZING LUNCHBOX PEPPERS

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    454 g PRODUCT OF ONTARIO

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    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    $1.99 /lb or each

    SWEET SHEPHERD PEPPERS

    SWEET SHEPHERD PEPPERS

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    3 un. PRODUCT OF ONTARIO

Imprimer ma sélection

Preparation

Preheat oven to 150°C (300°F).

Mix melted butter with garlic, curry and coconut.

In a large, deep ovenproof pan, heat the oil, melt the butter and sear the rack of pork on all sides. Set aside.

In the same pan, brown the squash. Add maple syrup and let cook for a few minutes to caramelize the squash with the maple syrup.

Add the remaining vegetables and the apple, stir and place the rack in the centre.

Garnish the pork with the coconut by pressing it on the meat.

Season to taste. Add a bit of water to the bottom of the pan and place it in the oven for approximately one hour.

Divide the rack by cutting between the ribs and serve with cooked vegetables or pureed vegetables.

Source : Féd. des producteurs de porcs du Québec

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.

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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