Skip to content

Important

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

Ok
Rack of Pork with Ice Cider https://www.metro.ca/userfiles/image/recipes/carre-porc-cidre-glace-6830.jpg PT10M PT1H15M PT11H25M
In an airtight container, combine the ice cider, garlic, shallots, bay leaves, parsley and pepper. Add the rack of pork and marinate in the refrigerator for 6 to 10 hours. Preheat oven to 160°C (325°F). Drain the pork. Pour the marinade into a small saucepan. Boil then reduce heat until it thickens. In a large, oven-safe frying pan, heat the oil and butter. Quickly brown the pork on all sides. Season. Pour the marinade over the pork. Baste often during cooking to glaze the meat. Finish cooking in the oven for approximately 60 min, or until a meat thermometer indicates an internal temperature of 68°C (155°F). Remove the pork from the oven. Cover with aluminium foil and let it rest for about 15 min.
8
4 5 5 4
1 cup (250 mL) ice cider 2 cloves of garlic, chopped 2 large french shallots, minced 1/4 cup (60 mL) chopped fresh parsley 2 bay leaves 2 Tbsp. (30 mL) pink pepper 4 1/2 lb (2 kg) rack of québec pork 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) butter Salt
Rack of Pork with Ice Cider

Rack of Pork with Ice Cider

Rate this recipe
5 Votes
  • Gluten-free
8
servings
0:10
Preparation
1:15
COOKING
11:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    ice cider
  • 2
    cloves of garlic, chopped
    You might like:

    Flyer Deal  (1)
    ORGANIC GARLIC

    ORGANIC GARLIC

    $2.99 ea.

    85 g PRODUCT OF ARGENTINA


  • 2
    large french shallots, minced
  • 1/4 cup
    (60 mL)
    chopped fresh parsley
  • 2
    bay leaves
  • 2 Tbsp.
    (30 mL)
    pink pepper
  • 4 1/2 lb
    (2 kg)
    rack of québec pork
  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    butter
    You might like:

    Flyer Deals  (2)
    SAVE $3.00
    GAY LEA BUTTER

    GAY LEA BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


    GAY LEA BUTTER

    GAY LEA BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED



  • Salt
Imprimer ma sélection

Preparation

In an airtight container, combine the ice cider, garlic, shallots, bay leaves, parsley and pepper. Add the rack of pork and marinate in the refrigerator for 6 to 10 hours.

Preheat oven to 160°C (325°F).

Drain the pork. Pour the marinade into a small saucepan. Boil then reduce heat until it thickens.

In a large, oven-safe frying pan, heat the oil and butter. Quickly brown the pork on all sides. Season.

Pour the marinade over the pork. Baste often during cooking to glaze the meat. Finish cooking in the oven for approximately 60 min, or until a meat thermometer indicates an internal temperature of 68°C (155°F). Remove the pork from the oven. Cover with aluminium foil and let it rest for about 15 min.

Source : Féd. des producteurs de porcs du Québec

Legal Notice

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.

Error

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

Error

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