RACK OF PORK WITH PINE NUTS AND COINTREAU
PREPARATION: 10 min
COOKING: 25 to 30 min
SERVINGS : 4
CUTS : Squares
INGREDIENTS
- 2 tbsp each Butter, grated orange zest and wholegrain mustard: 30 ml each
- Salt and freshly ground pepper: to taste
- 1, 2 lb Québec Pork loin, trimmed 1, 1 kg
- 2 cups Water (and more, if necessary): 500 ml
- 3/4 cup Cointreau (or Grand Marnier): 200 ml
- 4 tsp Cornstarch, diluted in 2 tbsp (30 ml) water: 20 ml
- 1/4 cup Toasted pine nuts: 50 ml
- 2 tbsp Fresh thyme leaves: 30 ml
PREPARATION
- Preheat oven to 160°C (325°F). Mix butter, zest, mustard and pepper to taste. Coat rack 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) water.
- Cook for 40-60 min or until thermometer reads 70°C (160°F). Add remaining water halfway through cooking. Let stand on a plate, loosely covered with aluminum foil, for 10-15 min before carving.
- Meanwhile, add a little water to the roasting pan to obtain about 200 ml (3/4 cup) of liquid. Add Cointreau and bring to a boil over medium-low heat, scraping the bottom with a wooden spoon. Stir in the diluted cornstarch and allow to thicken at a gentle simmer. Remove from heat, stir in pine nuts, thyme and season to taste. Slice the rack between the ribs and serve with the sauce on preheated plates.
