Rack of Pork with Mint and White Port

Ingredients

• 4 Tbsp. (60 mL) mint jelly
• 2 Tbsp. (30 mL) lemon zest
• 3 Tbsp. (45 mL) chopped fresh basil
• Salt and freshly Irresistibles ground pepper* to taste
• 1 2-lb. (1-kg) rack of Québec pork
• 1 shallot, chopped
• 1 garlic clove, chopped
• 1 cup (250 mL) steeped Earl Grey tea
• 1 cup (250 mL) chicken broth*
• 1 Tbsp. (15 mL) butter*, softened
• 2 tsp. (10 mL) flour*
• ½ cup (125 mL) white port

Preparation

1. Mix 2 Tbsp. (30 mL) mint jelly, 1 Tbsp. (15 mL) basil and 1 Tbsp. (15 mL) lemon zest together, and rub the rack with mixture.
2. Preheat oven to 325°F (160°C). Put the rack in a roasting pan and roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C).
3. Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving.
4. Brown shallot and garlic in roasting pan over medium-high heat. Deglaze with port and reduce by one third.
5. Pour into a saucepan, add tea and broth, and bring to a simmering boil. Stir in remaining lemon zest, basil and mint jelly.
6. 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. Savour the flavour ― think pink!