My favourite store: Metro Lakeshore Store status Open

101 Lakeshore Rd.
St. Catharines ON

Is this your favourite store?

No, let's find my favourite store
Why?

This will allow you to browse the flyer, deals and coupons offered in your area.

Search products, recipes and articles
FR
My List
My Cart0

For a better browsing experience, this site has been optimized for Chrome on your device.

Spiced Roast Rack of Pork and Cranberry Chutney 2013-08-06 https://www.metro.ca/userfiles/image/recipes/carre-porc-epice-chutney-canneberges-6837.jpg PT10M PT1H15M PT11H25M

In a large, hermetically sealed container or in a resealable freezer bag, mix all the ingredients for the marinade. Add the roast and marinate for 6 to 12 hours.Preheat oven to 150 °C (300 °F). Drain the marinade from the pork.In a large, ovenproof pan, heat the oil and melt the butter. Brown the pork rack on all sides. Salt to taste.Place in the oven for approximately 60 minutes. Cover the roast with aluminum foil and let sit for approximately 15 minutes.In a pan, melt butter over medium heat and brown the shallot. Add the cranberries and cook for 5 minutes.Deglaze with vinegar, add sugar and let the liquid reduce by one half. Season to taste and let cool.Divide the rack of pork by cutting between the ribs. Serve with cranberry chutney.

8 Féd. des producteurs de porcs du Québec

0 0 0 0

2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) butter Salt to taste

Spiced Roast Rack of Pork and Cranberry Chutney

Rate this recipe

0 Vote

Gluten-free

servings

0:10

Preparation

1:15

COOKING

11:25

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

marinade

3 Tbsp.
(45 mL)
olive oil

You might like:

Flyer Deal (1)

GALLO OLIVE OIL

$5.99 ea.

1 L SELECTED VARIETIES

2

cloves of garlic, chopped

2 Tbsp.
(30 mL)
fresh ginger, chopped

2 tsp.
(10 mL)
coriander, ground

1 tsp.
(5 mL)
ground cumin

You might like:

Flyer Deal (1)

SIMPLY ORGANIC SPICES

$6.99 ea.

SELECTED SIZES SELECTED VARIETIES

1 tsp.
(5 mL)
ground fennel

You might like:

Flyer Deal (1)

SPRING BULBS IN BOWL

$9.99 ea.

7" POT ASSORTED COLOURS AND VARIETIES

1 tsp.
(5 mL)
ground mustard

You might like:

Flyer Deal (1)

MAILLE MUSTARD

$2.99 ea.

235 ml, SELECTED VARIETIES

1 tsp.
(5 mL)
Freshly ground black pepper

1/2 tsp.
(2 mL)
ground cardamom

You might like:

Flyer Deal (1)

SIMPLY ORGANIC SPICES

$6.99 ea.

SELECTED SIZES SELECTED VARIETIES

1/2 tsp.
(2 mL)
ground cinnamon

1/4 cup
(60 mL)
fresh parsley, chopped

1 cup
(250 mL)
white cranberry juice, no sugar added

You might like:

Flyer Deal (1)

IRRESISTIBLES CRANBERRY JUICE

2 for $5.00

1.89 L SELECTED VARIETIES OR 2.89 EA.

1

rack of Québec pork

You might like:

Flyer Deal (1)

FRESH PORK LOIN RIBLETS

$2.49 /lb

BUTTON BONES 5.49/kg

2 Tbsp.
(30 mL)
olive oil

You might like:

Flyer Deal (1)

GALLO OLIVE OIL

$5.99 ea.

1 L SELECTED VARIETIES

2 Tbsp.
(30 mL)
butter

You might like:

Flyer Deal (1)

SAVE $1.40

SELECTION BUTTER

$2.99 ea.

454 g SALTED OR UNSALTED

Salt to taste

cranberry chutney:

1 Tbsp.
(15 mL)
butter

You might like:

Flyer Deal (1)

SAVE $1.40

SELECTION BUTTER

$2.99 ea.

454 g SALTED OR UNSALTED

1

french shallot, chopped

3 cups
(750 mL)
fresh cranberries

3 Tbsp.
(45 mL)
rice vinegar, white wine vinegar or apple cider vinegar

You might like:

Flyer Deal (1)

UNICO BALSAMIC VINEGAR

$2.99 ea.

500 ml SELECTED VARIETIES

1/4 cup
(60 mL)
sugar

Salt and freshly ground pepper to taste

Imprimer ma sélection

Preparation

In a large, hermetically sealed container or in a resealable freezer bag, mix all the ingredients for the marinade. Add the roast and marinate for 6 to 12 hours.

Preheat oven to 150 °C (300 °F). Drain the marinade from the pork.

In a large, ovenproof pan, heat the oil and melt the butter. Brown the pork rack on all sides. Salt to taste.

Place in the oven for approximately 60 minutes. Cover the roast with aluminum foil and let sit for approximately 15 minutes.

In a pan, melt butter over medium heat and brown the shallot. Add the cranberries and cook for 5 minutes.

Deglaze with vinegar, add sugar and let the liquid reduce by one half. Season to taste and let cool.

Divide the rack of pork by cutting between the ribs. Serve with cranberry chutney.

Source : Féd. des producteurs de porcs du Québec

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.

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.