Preheat oven to 230°C (450°F).
Mix 2 Tbsp. (30 mL) of butter with rosemary, 2 Tbsp. (30 mL) maple liqueur and pepper together, and rub the rack with mixture.
Put the rack in a roasting pan and brown in the oven for 15 minutes.
Meanwhile, in a big skillet, melt 2 Tbsp. (30 mL) butter over medium heat and brown apples and shallots. Add maple syrup and cook until apples are glazed.
Lower oven temperature to 325°F (160°C).
Put apples, shallots and rosemary sprigs round the pork in the pan, and add broth.
Roast for 40 minutes or until a meat thermometer reads 150°F (65°C).
Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving. Transfer apples and shallots to a serving dish. Reserve pan juices.
In the roasting pan, bring reserved pan juices (about 1 cup or 250 mL) and remaining maple liqueur to a simmering boil and reduce by one third over medium heat. Work flour and 2 tsp. (10 mL) butter into a paste (beurre manié) and whisk into gravy. Simmer until thickened.
Carve the rack, cutting between the ribs, and serve pink with apples, shallots and gravy.
Savour the flavour; think pink!
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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.
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