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Rack of Pork with Mint and White Port https://www.metro.ca/userfiles/image/recipes/carre-porc-porto-blanc-menthe-5479.jpg PT20M PT1H00M PT1H20M
Preheat oven to 325°F (160°C). Mix 2 Tbsp. (30 mL) mint jelly, 1 Tbsp. (15 mL) basil and 1 Tbsp. (15 mL) lemon zest together, and rub the rack with mixture. Put the rack in a roasting pan and 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. Brown shallot and garlic in roasting pan over medium-high heat. Deglaze with port and reduce by one third. Pour into a saucepan, add tea and broth, and bring to a simmering boil. Stir in remaining lemon zest, basil and mint jelly. 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. Savour the flavour ― think pink!
4
4 Tbsp. (60 mL) mint jelly 2 Tbsp. (30 mL) lemon zest 3 Tbsp. (45 mL) chopped fresh basil Salt and freshly ground pepper to taste 2 lb (1 kg) rack of Québec pork 1 shallot, chopped 1 garlic clove, chopped 1 cup (250 mL) steeped Earl Grey tea 1 cup (250 mL) chicken broth 1 Tbsp. (15 mL) butter, softened 2 tsp. (10 mL) flour
Rack of Pork with Mint and White Port

Rack of Pork with Mint and White Port

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 Tbsp.
    (60 mL)
    mint jelly
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  • 2 Tbsp.
    (30 mL)
    lemon zest
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  • 3 Tbsp.
    (45 mL)
    chopped fresh basil
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  • Salt and freshly ground pepper to taste
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  • 2 lb
    (1 kg)
    rack of Québec pork
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    TENDERIZED OR BREADED CUTLET VALUE PACK

    TENDERIZED OR BREADED CUTLET VALUE PACK

    $4.49 /lb

    9.90/kg

    MARC ANGELO SEASONED PORK CHOPS

    MARC ANGELO SEASONED PORK CHOPS

    $6.99 ea.

    600 g

  • 1
    shallot, chopped
  • 1
    garlic clove, chopped
  • 1 cup
    (250 mL)
    steeped Earl Grey tea
  • 1 cup
    (250 mL)
    chicken broth
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  • 1 Tbsp.
    (15 mL)
    butter, softened
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    454 g SALTED OR UNSALTED

  • 2 tsp.
    (10 mL)
    flour
Imprimer ma sélection

Preparation

Preheat oven to 325°F (160°C).

Mix 2 Tbsp. (30 mL) mint jelly, 1 Tbsp. (15 mL) basil and 1 Tbsp. (15 mL) lemon zest together, and rub the rack with mixture.

Put the rack in a roasting pan and 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.

Brown shallot and garlic in roasting pan over medium-high heat. Deglaze with port and reduce by one third.

Pour into a saucepan, add tea and broth, and bring to a simmering boil. Stir in remaining lemon zest, basil and mint jelly.

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.

Savour the flavour ― think pink!

Source : Féd. des producteurs de porcs du Québec

Legal Notice

Lactose-free recipes

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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