METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Rack of Pork with Fruit and Squash
2013-08-06
https://www.metro.ca/userfiles/image/recipes/carre-de-porc-aux-fruitset-a-la-courge-7120.jpg
PT20M
PT1H00M
PT1H20M
Preheat oven to 325°F (170°C).Pat rack dry with paper towels and salt and pepper generously.In a hot skillet, heat canola oil and brown rack both sides.Transfer the rack to a roasting pan, and add stock, broth, garlic and onion.Roast 40 to 60 minutes or until a meat thermometer reads 160°F (70°C).Midway through roasting time, add squash, potatoes, apricots and prunes.Take the meat out of the oven when done, tent with foil and let stand 10 to 15 minutes.In a very hot skillet, melt butter and brown peaches, flesh-side down, quartered pears, apples and fennel.Deglaze with white balsamic vinegar, add water, season and simmer 5 minutes over medium heat.Place the rack in the middle of a platter and surround with fruits and vegetables.Cover with sauce just before serving.
4
Metro
0
0
0
0
1 4-rib rack of pork trimmed with bones frenches
2 Tbsp. (30 mL) canola oil
2 cups (500 mL) veal stock (or 1 tsp./5mL flour stirred into 2 cups/500 mL beef broth)
2 cups (500 mL) chicken broth
2 garlic cloves peeled and coarsey chopped
1 onion coarsely chopped
1/2 butternut squash peeled and cubed
4 red potatoes peeled and halved
1/2 cup (125 mL) dried apricot
1/2 cup (125 mL) prunes
2 tasses (30 mL) unsalted butter
1 yellow peach halved
1 Bosc pear quartered
1 apple peeled and quartered
1 small fennel bulb quartered
4 Tbsp. (60 mL) white balsamic vinegar
4 Tbsp. (60 mL) water
salt & pepper to taste
Rack of Pork with Fruit and Squash
4
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME
Ingredients
-
1
4-rib rack of pork trimmed with bones frenches
-
2 Tbsp.
(30 mL)canola oil
-
2 cups
(500 mL)veal stock (or 1 tsp./5mL flour stirred into 2 cups/500 mL beef broth)
-
2 cups
(500 mL)chicken broth
-
2
garlic cloves peeled and coarsey chopped
-
1
onion coarsely chopped
-
1/2
butternut squash peeled and cubed
-
4
red potatoes peeled and halved
-
1/2 cup
(125 mL)dried apricot
-
1/2 cup
(125 mL)prunes
-
2 tasses
(30 mL)unsalted butter
-
1
yellow peach halved
-
1
Bosc pear quartered
-
1
apple peeled and quartered
-
1
small fennel bulb quartered
-
4 Tbsp.
(60 mL)white balsamic vinegar
-
4 Tbsp.
(60 mL)water
-
salt & pepper to taste
Preparation
Preheat oven to 325°F (170°C).
Pat rack dry with paper towels and salt and pepper generously.
In a hot skillet, heat canola oil and brown rack both sides.
Transfer the rack to a roasting pan, and add stock, broth, garlic and onion.
Roast 40 to 60 minutes or until a meat thermometer reads 160°F (70°C).
Midway through roasting time, add squash, potatoes, apricots and prunes.
Take the meat out of the oven when done, tent with foil and let stand 10 to 15 minutes.
In a very hot skillet, melt butter and brown peaches, flesh-side down, quartered pears, apples and fennel.
Deglaze with white balsamic vinegar, add water, season and simmer 5 minutes over medium heat.
Place the rack in the middle of a platter and surround with fruits and vegetables.
Cover with sauce just before serving.
Source :
Metro
Legal Notice
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.
