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.
A medium-bodied beer with fruity, spicy accents to deliver a mildly sweet taste and a mild finish.
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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