RACK OF PORK WITH CANDIED ORANGES
PREPARATION
COOKING: ?
SERVINGS: 8
CUTTINGS: Squares
INGREDIENTS
- 6 tbsp Softened butter : 90 ml
- 4 tbsp Candied orange zest, chopped: 60 ml
- 4 tbsp Old-fashioned mustard: 60 ml
- Salt and freshly ground pepper
- 2, 2 lb Québec Pork squares 2, 1 kg
- 2 cups Poultry broth: 500 ml
- 1 French shallot, chopped
- 4 tsp. Flour 20 ml
- 3/4 cup Orange liqueur (Cointreau, Grand Marnier, etc.): 200 ml
- 1/4 cup 35% cream: 50 ml
- 1/4 cup pine nuts, toasted: 50 ml
- 2 tbsp Fresh thyme leaves: 30 ml
PREPARATION
- Preheat oven to 160°C (325°F). Mix 60 ml (4 tbsp.) butter, zest, mustard and pepper to taste. Coat squares with mixture. Insert a meat thermometer into the heart of the meat and place the roast in a roasting pan. Add 125 ml (1/2 cup) chicken broth.
- Cook for 40 to 60 minutes, or until thermometer reads 68°C (155°F). Add remaining broth halfway through cooking. Let stand on a plate, loosely covered with aluminum foil, for 10 to 15 min before carving.
- Meanwhile, add a little broth to the roasting pan to obtain about 250 ml (1 cup) of liquid. Scrape the bottom of the roasting pan with a wooden spoon to catch any meat juices. In a saucepan, melt 30 ml (2 tbsp.) butter and sauté shallot. Sprinkle flour over shallot and heat, stirring, until golden. Whisk in the liqueur and cooking juices.
- Bring to the boil and simmer over medium-low heat until thickened. Stir in cream and simmer 2 min. Remove from heat, stir in pine nuts, thyme and season to taste. Slice the squares between the ribs and serve with the sauce and candied oranges.
NB: For added pleasure, try it rosé!
