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Rack of Pork with Creamy Orange Gravy
2013-08-06
https://www.metro.ca/userfiles/image/recipes/carre-porc-zestes-orange-confits-5481.jpg
PT25M
PT1H00M
PT1H25M
Preheat oven to 325°F (160°C).Mix 4 Tbsp. (60 mL) butter, preserved orange peel, mustard and pepper together, and rub racks with mixture.Insert a meat thermometer in the centre of the meat, put racks in a roasting pan, and add 1/2 cup (125 mL) broth.Roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C).Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving.Roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C). Halfway through cooking, add remaining broth.Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving.Meanwhile, using a wooden spoon, add enough broth to pan juices to make about 1 cup (250 mL), scraping up the stuck on bits.In a saucepan, melt 2 Tbsp. (30 mL) butter and brown shallot over medium heat.Sprinkle flour over shallot and cook, stirring, until mixture is golden brown. Whisk in orange liqueur and pan juices.Simmer over medium-low heat until thickened. Stir in cream and simmer for 2 minutes.Remove from heat and stir in pine nuts and thyme. Season to taste.Carve racks, cutting between the ribs, and serve with creamy orange gravy and preserved oranges.Savour the flavour ― think pink!
8
Féd. des producteurs de porcs du Québec
4
2
4
4
6 Tbsp. (90 mL) butter, softened
4 Tbsp. (60 mL) chopped preserved orange peel
4 Tbsp. (60 mL) grainy mustard
freshly ground pepper to taste
2x2 lb (2 kg) racks of Québec pork
2 cups (500 mL) chicken broth
1 shallot, chopped
4 tsp. (20 mL) flour
1/4 cup (60 mL) heavy cream 35%.
1/4 cup (60 mL) pine nuts, toasted
2 Tbsp. (30 mL) fresh thyme
Rack of Pork with Creamy Orange Gravy
8
servings
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME
Ingredients
-
6 Tbsp.
(90 mL)butter, softened
-
4 Tbsp.
(60 mL)chopped preserved orange peel
-
4 Tbsp.
(60 mL)grainy mustard
-
freshly ground pepper to taste
-
2x2 lb
(2 kg)racks of Québec pork
-
2 cups
(500 mL)chicken broth
-
1
shallot, chopped
-
4 tsp.
(20 mL)flour
-
1/4 cup
(60 mL)heavy cream 35%.
-
1/4 cup
(60 mL)pine nuts, toasted
-
2 Tbsp.
(30 mL)fresh thyme
Preparation
Preheat oven to 325°F (160°C).
Mix 4 Tbsp. (60 mL) butter, preserved orange peel, mustard and pepper together, and rub racks with mixture.
Insert a meat thermometer in the centre of the meat, put racks in a roasting pan, and add 1/2 cup (125 mL) broth.
Roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C).
Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving.
Roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C). Halfway through cooking, add remaining broth.
Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving.
Meanwhile, using a wooden spoon, add enough broth to pan juices to make about 1 cup (250 mL), scraping up the stuck on bits.
In a saucepan, melt 2 Tbsp. (30 mL) butter and brown shallot over medium heat.
Sprinkle flour over shallot and cook, stirring, until mixture is golden brown. Whisk in orange liqueur and pan juices.
Simmer over medium-low heat until thickened. Stir in cream and simmer for 2 minutes.
Remove from heat and stir in pine nuts and thyme. Season to taste.
Carve racks, cutting between the ribs, and serve with creamy orange gravy and preserved oranges.
Savour the flavour ― think pink!
Source :
Féd. des producteurs de porcs du Québec
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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.
