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Rack of Pork with Candied Orange Peel

65 to 85 minutes Cook time 20 minutes Prep time 12 servings



In The Oven

  1. Place oven rack in middle position and preheat oven to 200 °C (400 °F).
  2. In a bowl, mix 60 mL (4 tbsp.) butter, orange zest, mustard, and salt and pepper to taste.
  3. Coat racks with mixture. Place racks in a roasting pan and add 125 mL (½ cup) broth.
  4. Cook for 50 minutes, according to desired doneness. After cooking, add remaining broth to dish.
  5. For medium rare, remove from oven when a thermometer inserted in the meat reads 61 °C (142 °F). Keep thermometer inserted in meat and cover with foil. Let stand until the thermometer reads 63 °C (145 °F), about 15 minutes.
  6. Add a little water to the roasting pan to obtain 250 mL (1 cup) of liquid. Scrape bottom of pan with a wooden spoon to recover meat juices. Set aside.
  7. In a pot, sauté shallot in 30 mL (2 tbsp.) butter.
  8. Lightly flour shallot and continue cooking until golden.
  9. Whisk in liqueur and cooking juice. Bring to a boil and simmer over low heat until it thickens.
  10. Stir in cream and simmer for another 2 minutes. Remove from heat, add pine nuts and thyme. Season with salt and pepper.
  11. Slice racks into ribs and serve with candied orange zest sauce.

Nutritional value (per serving)

  • 388 calories
  • 37 g of protein
  • 20 g of fat
  • 3 g of carbohydrates
  • 0 g of fibre
  • 0 g of sugar
  • 395 mg of sodium
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