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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.
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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

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
    You might like:

    Flyer Deals  (2)
    44TH STREET PORK BACK RIBS

    44TH STREET PORK BACK RIBS

    $7.99 ea.

    FULLY COOKED, 595 g SELECTED VARIETIES


    PLATINUM GRILL PERFECT PORK BONELESS PORK SHOULDER PICNIC ROAST OR PORK SHOULDER BLADE ROAST

    PLATINUM GRILL PERFECT PORK BONELESS PORK SHOULDER PICNIC ROAST OR PORK SHOULDER BLADE ROAST

    $4.44 /lb

    REGULAR OR STUFFED OR PORCHETTA SPICED 9.79/kg


  • 4 cups
    (1 L)
    butternut squash, coarsely cut
    You might like:

    Flyer Deal  (1)
    EGGPLANTS

    EGGPLANTS

    $1.29 /lb

    PRODUCT OF U.S.A. OR MEXICO GREEN ZUCCHINIS PRODUCT OF MEXICO LARGE SEEDLESS NAVEL ORANGES OR LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 2.84/kg


  • 1/4 cup
    (60 mL)
    Maple syrup
  • 1
    apple, peeled and cut into quarters
    You might like:

    Flyer Deal  (1)
    GALA OR GRANNY SMITH APPLES

    GALA OR GRANNY SMITH APPLES

    $1.79 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE 3.95/kg


  • 1
    celery stick, coarsely chopped
    You might like:

    Flyer Deal  (1)
    ORGANIC CELERY

    ORGANIC CELERY

    $2.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE


  • 1
    carrot, sliced round
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1
    zucchini, sliced round
  • 1
    spanish onion, sliced round
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE



  • Salt and freshly ground pepper to taste
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

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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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