Cajun pork loin and rack of pork soup

CAJUN PORK LOIN AND RACK OF PORK SOUP

Portions : 2 x 4 - Preparation : 15 minutes - Cooking time : 5 hours or 45 minutes

Common ingredients

• 4 garlic cloves, chopped
• 4 onions, chopped
• 90 ml (6 tablespoons) strong mustard
• 60 ml (4 tbsp.) soy sauce
• 60 ml (4 tbsp.) brown sugar
• 4 sprigs thyme, leaves removed
• 500 ml (2 cups) white wine
• Salt and pepper to taste

Pork loin soup ingredients

• 2 kg Québec pork loin
• 2.5 l (10 cups) vegetable stock
• 4 portions soup pasta, cooked
• 2 cups peas, frozen
• ½ lemon, juice
• 125 ml (½ cup) grated Parmesan cheese
• Toasted bread croutons
• Salt and pepper to taste

Cajun Pork Rack Ingredients

• 1 rack of 4 Québec pork ribs
• 60 ml (4 tbsp.) honey
• 60 ml (4 tbsp.) Cajun spice blend
• 1 l (4 cups) Grelot potatoes, halved
• 1 cauliflower, chopped
• 60 ml (4 tbsp.) olive oil
• salt and pepper to taste

Preparation

In a bowl, combine garlic, onions, mustard, soy sauce, brown sugar, thyme and white wine. Separate this mixture into 2 equal parts, each in a bowl.

PORK LOIN SOUP

1. Place the pork loin in a casserole dish, divide the mixture into 2 parts, add the broth, cover and simmer for 5 hours. Add liquid as needed during cooking.
2. Remove meat from casserole.
3. Flake the meat. Keep half for future use (sandwich or other).
4. Return remaining meat, cooked pasta, peas, lemon juice and Parmesan to casserole dish. Check seasoning.
5. Serve with toasted bread.

CAJUN RACK OF PORK

1. Preheat oven, rack in center, to 200°C (400°F).
2. Place rack of pork in roasting pan. Rub meat with honey and spice mixture.
3. Add remaining mixture, Grelot potatoes, cauliflower, olive oil, salt and pepper and bake for 45 minutes.