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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

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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

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BERTOLLI OLIVE OIL

$4.99 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

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SIMPLY ORGANIC SPICES

$4.99 ea.

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 added

1

rack of Québec pork

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44TH STREET PORK BACK RIBS FULLY COOKED, 595 OR IRRESISTIBLES MINI SPRING ROLLS TRIO FROZEN, 576 G

$6.99 ea.

SELECTED VARIETIES

LEGACY CURED PORK LOIN

$3.99 /lb

ROLLED IN CORNMEAL 8.80/kg

LEGACY BONELESS PORK LOIN ROAST

$8.00 ea.

800 g, SELECTED VARIETIES

LEGACY PORK LOIN CHOPS

$6.00 ea.

440 g, SELECTED VARIETIES

LEGACY PORK SIRLOIN KABOBS

$4.00 ea.

ROASTED GARLIC-HERBS 250 g

2 Tbsp.
(30 mL)
olive oil

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BERTOLLI OLIVE OIL

$4.99 ea.

500 ml SELECTED VARIETIES

2 Tbsp.
(30 mL)
butter

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GAY LEA SPREADABLES BUTTER

$3.99 ea.

227 g SELECTED VARIETIES

Salt to taste

cranberry chutney:

1 Tbsp.
(15 mL)
butter

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GAY LEA SPREADABLES BUTTER

$3.99 ea.

227 g SELECTED VARIETIES

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

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Gluten-free recipes

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