RACK OF PORK WITH WHITE PORT AND MINT
PREPARATION: 15 minutes
COOKING: 40 to 60 minutes
SERVINGS: 4
CUTS: Squares
INGREDIENTS
- 4 tbsp Mint jelly: 60 ml
- 2 tbsp Lemon zest: 30 ml
- 3 tbsp Fresh basil, chopped: 45 ml
- Salt and freshly ground pepper: to taste
- 1, 2 lb Québec Pork loin: 1, 1 kg
- 1 French shallot, chopped: 1
- Clove of garlic, chopped: 1
- 1 cup Earl Grey tea infusion: 250 ml
- 1 cup Chicken broth: 250 ml
- 1 tbsp Softened butter: 15 ml
- 2 tsp. Flour: 10 ml
- 1/2 cup white port :125 ml
PREPARATION
- Preheat oven to 160°C (325°F). Combine 30 ml (2 tbsp.) mint jelly, 15 ml (1 tbsp.) basil and 15 ml (1 tbsp.) lemon zest. Coat the rack with the mixture and place in a roasting pan.
- Bake for 40 to 60 minutes, or until the thermometer reads 68°C (155°F). Let the rack rest on a plate, loosely covered with aluminum foil, for 10 to 15 min before carving.
- Brown shallot and garlic in roasting pan. Deglaze with port and reduce by a third. Transfer to a saucepan, add tea and stock and bring to the boil. Stir in leftover lemon zest, mint jelly and basil. Mix the butter and flour to form a beurre manié and whisk into the mixture, allowing it to thicken over a low heat. To serve, slice the carré between the ribs. NB: For added pleasure, dare to serve it rosé!
