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Rack of Pork with Candied Orange Peel

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

Ingredients

Preparation

In The Oven

  1. Place oven rack in middle position and preheat oven to 400°F (200°C).
  2. In a bowl, mix 4 tbsp. (60 mL) butter, orange zest, mustard, and salt and pepper to taste.
  3. Coat racks with mixture. Place racks in a roasting pan and add ½ cup (125 mL) 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 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.
  6. Add a little water to the roasting pan to obtain 1 cup (250 mL) of liquid. Scrape bottom of pan with a wooden spoon to recover meat juices. Set aside.
  7. In a pot, sauté shallot in 2 tbsp. (30 mL) 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 proteins
  • 20 g of fat
  • 3 g of carbohydrates
  • 0 g of fibres
  • 0 g of sugar
  • 395 mg of sodium
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