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Rack of Pork with Cranberry-Ice-Cider Gravy and Baked Apples https://www.metro.ca/userfiles/image/recipes/carre-porc-sauce-canneberges-cidre-glace-pommes-four-5572.jpg PT45M PT50M PT2H05M
Rack of Québec porkPut the rack of pork in a deep pot and cover with seawater.Refrigerate for 30 minutes.Remove rack and pat dry with paper towels.Preheat oven to 300°F (150°C).In a big skillet over medium-high heat, lightly brown the rack 2 minutes per side.Transfer the meat to a roasting pan. Season with salt and pepper. Roast for about 50 minutes.Take the meat out of the oven when the meat thermometer reads 150°F (65°C). Remove the meat to a platter with the thermometer still inserted. Reserve pan juices.Let the meat rest loosely tented with foil until the thermometer reads 155°F (68°C), about 15 minutes.Cranberry-ice-cider gravyIn a small pan, cook cranberries in ice cider over low heat. Stop when ice cider is reduced by half.In another pan, heat pan juices with a knob of butter. Salt and pepper. Stir into cranberries.Baked applesWash apples thoroughly but do not peel. Immerse apples in a pot of boiling water for 2 minutes, remove immediately, transfer to a baking sheet and sprinkle with superfine sugar. Bake at 350°F (180°C) for 20 minutes.
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1 rack of Québec pork (6 ribs for 6 people) 1/4 cup (60 mL) dried cranberries 1/4 cup (60 mL) ice cider 1 cup (250 mL) reserved pan juices 1 Tbsp. (15 mL) butter 6 Mcintosh apples 3 Tbsp. (45 mL) superfine sugar salt and freshly ground pepper to taste
Rack of Pork with Cranberry-Ice-Cider Gravy and Baked Apples

Rack of Pork with Cranberry-Ice-Cider Gravy and Baked Apples

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  • Gluten-free
  • Lactose-free
6
servings
0:45
Preparation
0:50
COOKING
2:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    rack of Québec pork (6 ribs for 6 people)
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    DUBRETON ORGANIC BRAZILIAN BBQ PORK LOIN ROAST

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    FRESH PORK LOIN CHOPS ECONOMY PACK

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  • 1/4 cup
    (60 mL)
    dried cranberries
  • 1/4 cup
    (60 mL)
    ice cider
  • 1 cup
    (250 mL)
    reserved pan juices
  • 1 Tbsp.
    (15 mL)
    butter
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  • 6
    Mcintosh apples
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    PRODUCT OF U.S.A. EXTRA FANCY GRADE 4.39/kg


  • 3 Tbsp.
    (45 mL)
    superfine sugar

  • salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

Rack of Québec pork

Put the rack of pork in a deep pot and cover with seawater.

Refrigerate for 30 minutes.

Remove rack and pat dry with paper towels.

Preheat oven to 300°F (150°C).

In a big skillet over medium-high heat, lightly brown the rack 2 minutes per side.

Transfer the meat to a roasting pan. Season with salt and pepper. Roast for about 50 minutes.

Take the meat out of the oven when the meat thermometer reads 150°F (65°C). Remove the meat to a platter with the thermometer still inserted. Reserve pan juices.

Let the meat rest loosely tented with foil until the thermometer reads 155°F (68°C), about 15 minutes.

Cranberry-ice-cider gravy

In a small pan, cook cranberries in ice cider over low heat. Stop when ice cider is reduced by half.

In another pan, heat pan juices with a knob of butter. Salt and pepper. Stir into cranberries.

Baked apples

Wash apples thoroughly but do not peel. Immerse apples in a pot of boiling water for 2 minutes, remove immediately, transfer to a baking sheet and sprinkle with superfine sugar. Bake at 350°F (180°C) for 20 minutes.

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.

Lactose-free recipes

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