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Rack of Pork with Orange-cranberry Sauce https://www.metro.ca/userfiles/image/recipes/carre-porc-orange-canneberges-5480.jpg PT20M PT1H00M PT1H20M
Preheat oven to 325°F (160°C). Mix butter, herbes de Provence, coriander seeds and pepper together, and rub the rack with mixture. Insert a meat thermometer in the centre of the meat, put the rack in a roasting pan, add broth, and season to taste. 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. Sauce In a skillet, bring orange juice to a boil. Add cranberries, Dijon mustard, orange zest and rosemary and reduce by one third. Adjust seasoning. Simmer over medium heat for a few minutes, allowing cranberries to thicken sauce. Stir in pan juices and serve over slices of rack. Savour the flavour
4
2 Tbsp. (30 mL) butter, softened 2 Tbsp. (30 mL) herbes de Provence 2 tsp. (10 mL) coriander seeds freshly ground pepper to taste. 2 lb (1 kg) rack of Québec pork 1/2 cups (125 mL) chicken broth
Rack of Pork with Orange-cranberry Sauce

Rack of Pork with Orange-cranberry Sauce

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    butter, softened
  • 2 Tbsp.
    (30 mL)
    herbes de Provence
  • 2 tsp.
    (10 mL)
    coriander seeds

  • freshly ground pepper to taste.
  • 2 lb
    (1 kg)
    rack of Québec pork
  • 1/2 cups
    (125 mL)
    chicken broth
  • Sauce

  • 1/2 cup
    (125 mL)
    orange juice
  • 1 cup
    (250 mL)
    fresh cranberries
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 1 tsp.
    (5 mL)
    orange zest
  • 1/2 tsp.
    (7 mL)
    fresh rosemary
Imprimer ma sélection

Preparation

Preheat oven to 325°F (160°C).

Mix butter, herbes de Provence, coriander seeds and pepper together, and rub the rack with mixture.

Insert a meat thermometer in the centre of the meat, put the rack in a roasting pan, add broth, and season to taste.

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.

Sauce

In a skillet, bring orange juice to a boil. Add cranberries, Dijon mustard, orange zest and rosemary and reduce by one third. Adjust seasoning. Simmer over medium heat for a few minutes, allowing cranberries to thicken sauce. Stir in pan juices and serve over slices of rack.

Savour the flavour

Source : Féd. des producteurs de porcs du Québec

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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.

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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