RACK OF PORK WITH ICE CIDER
PREPARATION: 10 min
COOKING: 75 min
Standing time : 6 to 10 h
PORTIONS : 4 to 6
CUTTINGS : Squares
INGREDIENTS
MARINADE
- 2 Cloves of garlic, chopped
- 2 large French shallots, minced
- 1/4 cup Fresh parsley, chopped : 60 ml
- 1 cup Domaine Pinnacle ice cider 250 ml
- 2 Bay leaves
- 2 tbsp Pink pepper: 30 ml
MEAT
- 4.5 lb Québec rack of pork 1, 2 kg
- 2 tbsp Olive oil: 30 ml
- 2 tbsp Butter: 30 ml
PREPARATION
- In an airtight container, combine ice cider, garlic, shallots, parsley, bay leaves and pink pepper. Add the rack of pork and marinate in the refrigerator for 6 to 10 hours.
- Preheat oven to 160°C (325°F).
- Drain pork and pour marinade into a small saucepan. Bring to a boil and reduce until syrupy.
- In a large ovenproof skillet, heat oil and melt butter to sear rack of pork on all sides. Season generously.
- Pour the marinade over the pork and baste often during cooking to glaze the meat and make it "glisten". Place in oven for approx. 60 min. or until meat thermometer registers an internal temperature of 68°C (155°F). Remove roast from oven. Cover with aluminum foil and let stand about 15 min.
