Skip to content

Important

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

Ok
Spiced Roast Rack of Pork and Cranberry Chutney 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
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

Spiced Roast Rack of Pork and Cranberry Chutney

Rate this recipe
0 Vote
  • Gluten-free
8
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)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml 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
  • 1 tsp.
    (5 mL)
    ground fennel
  • 1 tsp.
    (5 mL)
    ground mustard
    You might like:

    Flyer Deal  (1)
    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 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 added
  • 1
    rack of Quebec pork
    You might like:

    Flyer Deals  (5)
    MARC ANGELO PORK SIRLOIN ROAST OR STUFFED PORK TENDERLOIN

    MARC ANGELO PORK SIRLOIN ROAST OR STUFFED PORK TENDERLOIN

    $9.99 ea.

    600 g - 1 kg, SELECTED VARIETIES


    PLATINUM GRILL PERFECT PORK BREADED TENDERIZED PORK LEG

    PLATINUM GRILL PERFECT PORK BREADED TENDERIZED PORK LEG

    $4.99 /lb

    11.00/kg


    SMOKED PORK PICNIC SHOULDER

    SMOKED PORK PICNIC SHOULDER

    $1.99 /lb

    4.39/kg


    IRRESISTIBLES BUTCHER SHOP BREAKFAST BRUNCH BURGERS

    IRRESISTIBLES BUTCHER SHOP BREAKFAST BRUNCH BURGERS

    $5.99 ea.

    FROZEN, 1.12 kg


    CARDINAL GRILL-READY PORK BACK RIBS

    CARDINAL GRILL-READY PORK BACK RIBS

    $7.99 ea.

    625 g


  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    butter

  • Salt to taste
  • cranberry chutney:

  • 1 Tbsp.
    (15 mL)
    butter
  • 1
    french shallot, chopped
  • 3 cups
    (750 mL)
    fresh cranberries
  • 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 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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.