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This recipe is very easy

Honey, Mustard, Sage & Chic Choc Rack of Pork

50 minutes Cook time 25 minutes Prep time 6 to 8 servings


Side (Mandarin rum lemonade)


In The Oven

  1. Place oven rack in middle position and preheat oven to 200 °C (400 °F).
  2. In a bowl, combine honey, mustard, mustard seeds, zest and sage. Season with salt and pepper. Set aside.
  3. In a large oven-safe skillet over medium-high heat, heat oil. Brown rack of pork on all sides. Season with salt and pepper. Away from heat, pour honey-mustard mixture over meat. Pour veal stock and rum in skillet, then arrange shallots and garlic around meat.
  4. Bake for 45 to 50 minutes or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F) for medium rare. Remove rack of pork from oven and cover with foil. Let stand for 15 minutes. Slice between ribs and serve.

Side (Mandarin rum lemonade)

  1. In a shaker, mix rum, zest, mandarin and lemon juices and honey. Add some ice cubes and then add the club soda. Serve cool.

Nutritional value (per serving)

  • 611 calories
  • 45 g of protein
  • 21 g of fat
  • 57 g of carbohydrates
  • 3 g of fibre
  • 44 g of sugar
  • 583 mg of sodium
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