Rack of Pork with Maple-caramelized Apples

Ingredients

• 4 Tbsp. + 2 tsp. (70 mL) butter*, softened
• 2 Tbsp. (30 mL) chopped fresh rosemary
• ½ cup (125 mL) Sortilège maple liqueur
• Salt and freshly Irresistibles ground pepper* to taste
• 1 2-lb. (1-kg) rack of Québec pork
• 4 apples, halved and cored
• 6 shallots, peeled and halved
• ¼ cup (60 mL) maple syrup*
• 4 sprigs fresh rosemary
• 1½ cups (375 mL) chicken broth*
• 2 tsp. (10 mL) flour*

Preparation

1. Preheat oven to 450°F (230°C). Mix 2 Tbsp. (30 mL) of butter with rosemary, 2 Tbsp. (30 mL) maple liqueur and pepper together, and rub the rack with mixture. Put the rack in a roasting pan and brown in the oven for 15 minutes.
2. Meanwhile, in a big skillet, melt 2 Tbsp. (30 mL) butter over medium heat and brown apples and shallots. Add maple syrup and cook until apples are glazed. Lower oven temperature to 325°F (160°C).
3. Put apples, shallots and rosemary sprigs round the pork in the pan, and add broth. Roast for 40 minutes or until a meat thermometer reads 150°F (65°C). Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving. Transfer apples and shallots to a serving dish. Reserve pan juices.
4. In the roasting pan, bring reserved pan juices (about 1 cup or 250 mL) and remaining maple liqueur to a simmering boil and reduce by one third over medium heat.
5. Work flour and 2 tsp. (10 mL) butter into a paste (beurre manié) and whisk into gravy. Simmer until thickened. Carve the rack, cutting between the ribs, and serve pink with apples, shallots and gravy. Savour the flavour ― think pink!