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Rack of Pork with Blackcurrant & Foie Gras

25 to 30 minutes Cook time 20 minutes Prep time 8 servings



In The Oven

  1. Preheat oven to 160°C (325°F).
  2. In a large skillet over high heat, brown racks on all sides in a drizzle of oil. Set aside.
  3. Combine 45 mL (3 tbsp.) blackcurrant liqueur, pecans, foie gras, bread crumbs, and 60 mL (4 tbsp.) of parsley. Season with salt and pepper to taste. Using a chef’s knife, cut along the ribs down to the centre of the meat. Insert stuffing into the middle of the rack. Tie meat between each rib.
  4. Combine butter with 30 mL (2 tbsp.) blackcurrant liqueur and remaining parsley. Coat rack with mixture, place in a roasting pan, and put in the oven.
  5. Bake for 25 to 30 minutes or until a thermometer reads 55°C (131°F), basting often. Let rack stand, loosely covered with foil, for 10 to 15 minutes before slicing.
  6. In a saucepan, bring cooking broth to a boil with remaining blackcurrant liqueur and reduce by one third. Combine butter and flour to obtain a beurre manié and whisk until thickened over low heat. Slice racks between ribs and serve with gravy.

Nutritional value (per serving)

  • 630 calories
  • 31 g of protein
  • 34 g of fat
  • 27 g of carbohydrates
  • 2 g of fibre
  • 20 g of sugar
  • 491 mg of sodium
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