My favourite store:
Metro Lakeshore & Geneva
Sign in
Sign up
You do not have any items in your cart.
Add items and they will appear here.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
Is this your favourite store?
No, let's find my favourite storeWhy? This will allow you to browse the flyer, deals and coupons offered in your area.
Sign in
Sign up
You do not have any items in your cart.
Add items and they will appear here.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
- Home
- Recipes and Occasions
- Recipe Details
Important
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
2 Tbsp. (30 mL) olive oil
2 Tbsp. (30 mL) butter
Salt to taste
Spiced Roast Rack of Pork and Cranberry Chutney
-
Gluten-free
8
servings
0:10
Preparation
1:15
COOKING
11:25
TOTAL TIME
Ingredients
-
3 Tbsp.
(45 mL)olive oil
-
2
cloves of garlic, chopped
-
2 Tbsp.
(30 mL)fresh ginger, chopped
-
2 tsp.
(10 mL)coriander, ground
-
1 tsp.
(5 mL)ground cumin
-
1 tsp.
(5 mL)ground fennel
-
1 tsp.
(5 mL)ground mustard
-
1 tsp.
(5 mL)Freshly ground black pepper
-
1/2 tsp.
(2 mL)ground cardamom
-
1/2 tsp.
(2 mL)ground cinnamon
-
1/4 cup
(60 mL)fresh parsley, chopped
-
1 cup
(250 mL)white cranberry juice, no sugar addedYou might like:
Flyer Deal
(1)
IRRESISTIBLES CRANBERRY JUICE AND COCKTAILS
2 for $5.00
1.89 L SELECTED VARIETIES OR 2.99 EA.
5 AIR MILES® Bonus Miles when buying 2
-
1
rack of Québec porkYou might like:
Flyer Deals
(13)
PLATINUM GRILL PERFECT PORK BONELESS PORK LEG STEAK
$3.99 /lb
SELECTED VARIETIES 8.80/kg
PLATINUM GRILL PERFECT PORK TENDERIZED PORK LEG VALUE PACK
$4.49 /lb
REGULAR OR BREADED 9.90/kg
PLATINUM GRILL PERFECT PORK PORK SHOULDER PICNIC ROAST OR PORK SHOULDER BLADE ROAST REGULAR OR STUFFED OR PORCHETTA SPICED
$3.99 /lb
8.80/kg
IRRESISTIBLES PORK BACK RIBS OR PORK SHANKS FULLY COOKED
$9.99 ea.
FROZEN, 670 - 680 g SELECTED VARIETIES
-
2 Tbsp.
(30 mL)olive oil
-
2 Tbsp.
(30 mL)butter
-
Salt to taste
-
1 Tbsp.
(15 mL)butter
-
1
french shallot, chopped
-
3 cups
(750 mL)fresh cranberriesYou might like:
Flyer Deals
(3)
-
3 Tbsp.
(45 mL)rice vinegar, white wine vinegar or apple cider vinegar
-
1/4 cup
(60 mL)sugar
-
Salt and freshly ground pepper to tasteYou might like:
Flyer Deal
(1)
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.
Error
Sorry, an error has occurred. Please refresh the page.
Related Recipes
