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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
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  • 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
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  • 4 cups
    (1 L)
    butternut squash, coarsely cut
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    ONTARIO VARIETY SQUASHES

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    PRODUCT OF ONTARIO SELECTED VARIETIES $2.84/kg


  • 1/4 cup
    (60 mL)
    Maple syrup
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    VOISIN'S MAPLE SYRUP

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    SHADY MAPLE SYRUP

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  • 1
    apple, peeled and cut into quarters
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  • 1
    celery stick, coarsely chopped
  • 1
    carrot, sliced round
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    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

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  • 1
    zucchini, sliced round
  • 1
    spanish onion, sliced round
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    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

    $1.29 ea.



  • 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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