RACK OF PORK WITH MAPLE CARAMELIZED APPLES
PREPARATION: 20 minutes
COOKING: 55 minutes
SERVINGS : 4-6
INGREDIENTS
- 4 tbsp + 2 tsp Softened butter: 70 ml
- 2 tbsp Fresh rosemary, chopped: 30 ml
- 1/2 cup Sortilège maple liqueur: 125 ml
- Salt and freshly ground pepper: to taste
- 1, 2 lb Québec rack of pork: 1, 1 kg
- 4 Apples, halved, cores removed
- 6 French shallots, peeled and halved
- 1/4 cup Maple syrup: 60 ml
- 4 Fresh rosemary sprigs
- 1 1/2 cups Chicken broth: 375 ml
- 2 tsp. Flour: 10 ml
PREPARATION
- Preheat oven to 230°C (450°F). Combine 30 ml (2 tbsp.) butter, rosemary, 30 ml (2 tbsp.) maple liqueur and pepper to taste. Coat the rack with the mixture, place in a roasting pan and sear in the oven for about fifteen minutes.
- Meanwhile, in a large skillet, melt 30 ml (2 tbsp.) butter and brown apples and shallots. Add the maple syrup and cook until it sticks to the apples. Reduce oven temperature to 160°C (325°F). Arrange the apples, shallots and rosemary sprigs around the rack and pour in the stock. Bake for 40 min 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. Place apples and shallots on a serving plate. Reserve broth.
- In roasting pan, bring reserved broth (about 250 ml or 1 cup) and remaining maple liqueur to a boil; reduce by one-third. Combine flour and 10 ml (2 tsp.) butter to make a beurre manié, then whisk in. Allow to thicken over low heat. Slice rack between ribs and serve rosé with apples, shallots and sauce.
