Name: Racks of Pork with Pine Nuts and Cointreau
Prep time: 10 minutes
Cook time: 50 to 60 minutes
Total time: 10 minutes + 50 to 60 minutes
Yield: 4 to 6
Ingredients: 1 Quebec rack of pork, 2 lbs. (1 kg) fat trimmed; 2 tbsp. 30 mL butter; 2 tbsp. 30 mL chopped candied orange zest; 2 tbsp. 30 mL old-fashion mustard; 2 cups 500 mL water (add more if needed); ¾ cup 200 mL Cointreau (or Grand Marnier); 4 tsp. 20 mL cornstarch, diluted in 2 tbsp. (30 mL) water; ¼ cup 60 mL toasted pine nuts; 2 tbsp. 30 mL fresh thyme leaves; Salt and freshly ground pepper, to taste

Preparation

Place oven rack in middle position and preheat oven to 400°F (200°C).
In a bowl, mix butter, zest, mustard, salt and pepper.
Coat rack of pork with mixture. Place rack in a roasting pan and add ½ cup (125 mL) water.
Cook for 50 minutes, according to desired doneness. After cooking, add remaining water to pan.
For medium rare, remove from oven when a thermometer inserted in the meat reads 142°F (61°C). Keep thermometer inserted in meat and cover with foil. Let stand until the thermometer reads 145°F (63°C), about 15 minutes.
Add approximately ¾ cup (200 mL) of water to roasting pan. Add Cointreau and bring to a boil over medium-low heat, scraping the bottom with a wooden spoon to recover meat juices. Stir in diluted cornstarch and allow to thicken over a low heat.
Remove from heat, add pine nuts and thyme. Season with salt and pepper.
Slice rack into ribs and serve with sauce.

Racks of Pork with Pine Nuts and Cointreau

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