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Rack of Pork with Pine Nuts and Cointreau https://www.metro.ca/userfiles/image/recipes/carre-porc-pignons-cointreau-3754.jpg PT10M PT1H15M PT1H35M
Preheat oven to 325°F (160°C). Mix butter, peel, mustard and pepper to taste. Spread over meat. Stick a meat thermometer in the thickest part of the meat and put rack in roasting pan. Add 1/2 cup (125 mL) water.Roast for 40-60 minutes or until thermometer reads 160°F (70°C). Halfway through cooking time, add remaining water. Remove from pan, cover loosely with foil and let stand for 10-15 minutes before slicing.Meanwhile, add some water to roasting pan to make about 3/4 cup (180 mL) liquid. Add Cointreau and bring to a boil on medium-low heat, scraping browned bits from the bottom with a wooden spoon. Stir in dissolved cornstarch and simmer to thicken. Remove from heat, add pine nuts and thyme and season to taste. Slice rack between chops and serve with gravy in heated plates.
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2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) grated orange peel 2 Tbsp. (30 mL) whole grain mustard Freshly ground pepper to taste 2 lb (1 kg) dressed rack of pork (have butcher split bone between chops) 2 cups (500 mL) water, more if needed 4 tsp. (20 mL) cornstarch, dissolved in 2 tablespoon (30 mL) water 1/4 cup (60 mL) toasted pine nuts 2 Tbsp. (30 mL) fresh thyme leaves Salt and pepper to taste
Rack of Pork with Pine Nuts and Cointreau

Rack of Pork with Pine Nuts and Cointreau

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  • Gluten-free
4
servings
0:10
Preparation
1:15
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
  • 2 Tbsp.
    (30 mL)
    grated orange peel
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  • 2 Tbsp.
    (30 mL)
    whole grain mustard

  • Freshly ground pepper to taste
  • 2 lb
    (1 kg)
    dressed rack of pork (have butcher split bone between chops)
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  • 2 cups
    (500 mL)
    water, more if needed
  • 4 tsp.
    (20 mL)
    cornstarch, dissolved in 2 tablespoon (30 mL) water
  • 1/4 cup
    (60 mL)
    toasted pine nuts
  • 2 Tbsp.
    (30 mL)
    fresh thyme leaves

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 325°F (160°C). Mix butter, peel, mustard and pepper to taste. Spread over meat. Stick a meat thermometer in the thickest part of the meat and put rack in roasting pan. Add 1/2 cup (125 mL) water.

Roast for 40-60 minutes or until thermometer reads 160°F (70°C). Halfway through cooking time, add remaining water. Remove from pan, cover loosely with foil and let stand for 10-15 minutes before slicing.

Meanwhile, add some water to roasting pan to make about 3/4 cup (180 mL) liquid. Add Cointreau and bring to a boil on medium-low heat, scraping browned bits from the bottom with a wooden spoon. Stir in dissolved cornstarch and simmer to thicken. Remove from heat, add pine nuts and thyme and season to taste. Slice rack between chops and serve with gravy in heated plates.

Source : Metro

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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.

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