Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Rack of Pork with Creamy Orange Gravy https://www.metro.ca/userfiles/image/recipes/carre-porc-zestes-orange-confits-5481.jpg PT25M PT1H00M PT1H25M
Preheat oven to 325°F (160°C). Mix 4 Tbsp. (60 mL) butter, preserved orange peel, mustard and pepper together, and rub racks with mixture. Insert a meat thermometer in the centre of the meat, put racks in a roasting pan, and add 1/2 cup (125 mL) broth. Roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C). Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving. Roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C). Halfway through cooking, add remaining broth. Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving. Meanwhile, using a wooden spoon, add enough broth to pan juices to make about 1 cup (250 mL), scraping up the stuck on bits. In a saucepan, melt 2 Tbsp. (30 mL) butter and brown shallot over medium heat. Sprinkle flour over shallot and cook, stirring, until mixture is golden brown. Whisk in orange liqueur and pan juices. Simmer over medium-low heat until thickened. Stir in cream and simmer for 2 minutes. Remove from heat and stir in pine nuts and thyme. Season to taste. Carve racks, cutting between the ribs, and serve with creamy orange gravy and preserved oranges. Savour the flavour ― think pink!
8
4 1 4 4
6 Tbsp. (90 mL) butter, softened 4 Tbsp. (60 mL) chopped preserved orange peel 4 Tbsp. (60 mL) grainy mustard freshly ground pepper to taste 2x2 lb (2 kg) racks of Québec pork 2 cups (500 mL) chicken broth 1 shallot, chopped 4 tsp. (20 mL) flour 1/4 cup (60 mL) heavy cream 35%. 1/4 cup (60 mL) pine nuts, toasted 2 Tbsp. (30 mL) fresh thyme
Rack of Pork with Creamy Orange Gravy

Rack of Pork with Creamy Orange Gravy

Rate this recipe
1 Vote
8
servings
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 Tbsp.
    (90 mL)
    butter, softened
    You might like:

    Flyer Deal  (1)
    GAY LEA SPREADABLES BUTTER

    GAY LEA SPREADABLES BUTTER

    $3.99 ea.

    227 g SELECTED VARIETIES


  • 4 Tbsp.
    (60 mL)
    chopped preserved orange peel
  • 4 Tbsp.
    (60 mL)
    grainy mustard

  • freshly ground pepper to taste
  • 2x2 lb
    (2 kg)
    racks of Québec pork
    You might like:

    Flyer Deals  (5)
    LEGACY PORK LOIN CHOPS

    LEGACY PORK LOIN CHOPS

    $6.00 ea.

    440 g, SELECTED VARIETIES


    LEGACY PORK SIRLOIN KABOBS

    LEGACY PORK SIRLOIN KABOBS

    $4.00 ea.

    ROASTED GARLIC-HERBS 250 g


    LEGACY BONELESS PORK LOIN ROAST

    LEGACY BONELESS PORK LOIN ROAST

    $8.00 ea.

    800 g, SELECTED VARIETIES


    LEGACY CURED PORK LOIN

    LEGACY CURED PORK LOIN

    $3.99 /lb

    ROLLED IN CORNMEAL 8.80/kg


    44TH STREET PORK BACK RIBS FULLY COOKED, 595 OR IRRESISTIBLES MINI SPRING ROLLS TRIO FROZEN, 576 G

    44TH STREET PORK BACK RIBS FULLY COOKED, 595 OR IRRESISTIBLES MINI SPRING ROLLS TRIO FROZEN, 576 G

    $6.99 ea.

    SELECTED VARIETIES


  • 2 cups
    (500 mL)
    chicken broth
  • 1
    shallot, chopped
  • 4 tsp.
    (20 mL)
    flour
  • 1/4 cup
    (60 mL)
    heavy cream 35%.
  • 1/4 cup
    (60 mL)
    pine nuts, toasted
  • 2 Tbsp.
    (30 mL)
    fresh thyme
Imprimer ma sélection

Preparation

Preheat oven to 325°F (160°C).

Mix 4 Tbsp. (60 mL) butter, preserved orange peel, mustard and pepper together, and rub racks with mixture.

Insert a meat thermometer in the centre of the meat, put racks in a roasting pan, and add 1/2 cup (125 mL) broth.

Roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C).

Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving.

Roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C). Halfway through cooking, add remaining broth.

Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving.

Meanwhile, using a wooden spoon, add enough broth to pan juices to make about 1 cup (250 mL), scraping up the stuck on bits.

In a saucepan, melt 2 Tbsp. (30 mL) butter and brown shallot over medium heat.

Sprinkle flour over shallot and cook, stirring, until mixture is golden brown. Whisk in orange liqueur and pan juices.

Simmer over medium-low heat until thickened. Stir in cream and simmer for 2 minutes.

Remove from heat and stir in pine nuts and thyme. Season to taste.

Carve racks, cutting between the ribs, and serve with creamy orange gravy and preserved oranges.

Savour the flavour ― think pink!

Source : Féd. des producteurs de porcs du Québec

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.