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Rack of Pork with Fruit and Squash https://www.metro.ca/userfiles/image/recipes/carre-de-porc-aux-fruitset-a-la-courge-7120.jpg PT20M PT1H00M PT1H20M
Preheat oven to 325°F (170°C).Pat rack dry with paper towels and salt and pepper generously.In a hot skillet, heat canola oil and brown rack both sides.Transfer the rack to a roasting pan, and add stock, broth, garlic and onion.Roast 40 to 60 minutes or until a meat thermometer reads 160°F (70°C).Midway through roasting time, add squash, potatoes, apricots and prunes.Take the meat out of the oven when done, tent with foil and let stand 10 to 15 minutes.In a very hot skillet, melt butter and brown peaches, flesh-side down, quartered pears, apples and fennel.Deglaze with white balsamic vinegar, add water, season and simmer 5 minutes over medium heat.Place the rack in the middle of a platter and surround with fruits and vegetables.Cover with sauce just before serving.
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1 4-rib rack of pork trimmed with bones frenches 2 Tbsp. (30 mL) canola oil 2 cups (500 mL) veal stock (or 1 tsp./5mL flour stirred into 2 cups/500 mL beef broth) 2 cups (500 mL) chicken broth 2 garlic cloves peeled and coarsey chopped 1 onion coarsely chopped 1/2 butternut squash peeled and cubed 4 red potatoes peeled and halved 1/2 cup (125 mL) dried apricots 1/2 cup (125 mL) prunes 2 tasses (30 mL) unsalted butter 1 yellow peach halved 1 Bosc pear quartered 1 apple peeled and quartered 1 small fennel bulb quartered 4 Tbsp. (60 mL) white balsamic vinegar 4 Tbsp. (60 mL) water salt & pepper to taste
Rack of Pork with Fruit and Squash

Rack of Pork with Fruit and Squash

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4
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    4-rib rack of pork trimmed with bones frenches
  • 2 Tbsp.
    (30 mL)
    canola oil
  • 2 cups
    (500 mL)
    veal stock (or 1 tsp./5mL flour stirred into 2 cups/500 mL beef broth)
  • 2 cups
    (500 mL)
    chicken broth
  • 2
    garlic cloves peeled and coarsey chopped
  • 1
    onion coarsely chopped
  • 1/2
    butternut squash peeled and cubed
  • 4
    red potatoes peeled and halved
  • 1/2 cup
    (125 mL)
    dried apricots
  • 1/2 cup
    (125 mL)
    prunes
  • 2 tasses
    (30 mL)
    unsalted butter
  • 1
    yellow peach halved
  • 1
    Bosc pear quartered
  • 1
    apple peeled and quartered
  • 1
    small fennel bulb quartered
  • 4 Tbsp.
    (60 mL)
    white balsamic vinegar
  • 4 Tbsp.
    (60 mL)
    water

  • salt & pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 325°F (170°C).

Pat rack dry with paper towels and salt and pepper generously.

In a hot skillet, heat canola oil and brown rack both sides.

Transfer the rack to a roasting pan, and add stock, broth, garlic and onion.

Roast 40 to 60 minutes or until a meat thermometer reads 160°F (70°C).

Midway through roasting time, add squash, potatoes, apricots and prunes.

Take the meat out of the oven when done, tent with foil and let stand 10 to 15 minutes.

In a very hot skillet, melt butter and brown peaches, flesh-side down, quartered pears, apples and fennel.

Deglaze with white balsamic vinegar, add water, season and simmer 5 minutes over medium heat.

Place the rack in the middle of a platter and surround with fruits and vegetables.

Cover with sauce just before serving.

Source : Metro

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.

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