Rack of Pork with Creamy Orange GravyPrint Category Rack of pork Thematic No thematic Source Producteurs de porc du Québec Evaluation
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- 6 Tbsp. (90 mL) butter*, softened
- 4 Tbsp. (60 mL) chopped preserved orange peel
- 4 Tbsp. (60 mL) grainy mustard
- Freshly Irresistibles ground pepper* to taste
- 2 2-lb. (2 x 1-kg) racks of Québec pork
- 2 cups (500 mL) chicken broth*
- 1 shallot, chopped
- 4 tsp. (20 mL) flour*
- ¾ cup (180 mL) orange liqueur (Cointreau, Grand Marnier, etc.)
- ¼ cup (60 mL) heavy cream 35%*.
- ¼ cup (60 mL) pine nuts, toasted
- 2 Tbsp. (30 mL) fresh thyme
- 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 ½ cup (125 mL) broth.
- Preheat oven to 325°F (160°C). 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!