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Roasted Rack of Pork and Fresh-Sage Walnut Pesto https://www.metro.ca/userfiles/image/recipes/carre-porc-roti-pesto-sauge-fraiche-noix-5029.jpg PT10M PT50M PT1H10M
Preheat the oven to 475ºF (250ºC). Pat the meat dry, coat with olive oil and season generously. Place the rack, bone side down, in a roasting pan and cook for 30 minutes. When the meat begins to brown, lower the oven temperature to 350ºF (180ºC) and continue cooking until the internal temperature reaches 150ºF (65ºC). Remove from the oven, cover loosely with aluminium foil and let rest for 10 minutes. Pesto: In a small saucepan, gently heat the oil and sage. When the sage starts to crackle, remove from the heat and let infuse for 2 minutes. In a food processor or blender, finely chop up all the pesto ingredients. Adjust the seasoning. Slice the rack and spoon some pesto on each serving. Return to the oven for 3 minutes simply to reheat the pesto. Serve with the defatted cooking juices from the roast.
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1 kg rack of pork with 4 ribs salt and ground black pepper to taste 1/4 cup (60 mL) extra-virgin oil 1 1/2 Tbsp. (23 mL) coarsely chopped fresh sage 1/4 cup (60 mL) coarsely chopped, walnut kernels or almonds 1 small garlic clove, finely chopped 1/4 cup (60 mL) grated fresh parmesan salt and ground black pepper
Roasted Rack of Pork and Fresh-Sage Walnut Pesto

Roasted Rack of Pork and Fresh-Sage Walnut Pesto

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  • Gluten-free
4
servings
0:10
Preparation
0:50
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 kg
    rack of pork with 4 ribs
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  • salt and ground black pepper to taste
  • 1/4 cup
    (60 mL)
    extra-virgin oil
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    BERTOLLI OLIVE OIL

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  • 1 1/2 Tbsp.
    (23 mL)
    coarsely chopped fresh sage
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    SIMPLY ORGANIC SPICES

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  • 1/4 cup
    (60 mL)
    coarsely chopped, walnut kernels or almonds
  • 1
    small garlic clove, finely chopped
  • 1/4 cup
    (60 mL)
    grated fresh parmesan

  • salt and ground black pepper
Imprimer ma sélection

Preparation

Preheat the oven to 475ºF (250ºC).

Pat the meat dry, coat with olive oil and season generously.

Place the rack, bone side down, in a roasting pan and cook for 30 minutes.

When the meat begins to brown, lower the oven temperature to 350ºF (180ºC) and continue cooking until the internal temperature reaches 150ºF (65ºC).

Remove from the oven, cover loosely with aluminium foil and let rest for 10 minutes.

Pesto: In a small saucepan, gently heat the oil and sage.

When the sage starts to crackle, remove from the heat and let infuse for 2 minutes.

In a food processor or blender, finely chop up all the pesto ingredients. Adjust the seasoning.

Slice the rack and spoon some pesto on each serving.

Return to the oven for 3 minutes simply to reheat the pesto.

Serve with the defatted cooking juices from the roast.

Source : Metro

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Gluten-free recipes

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