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Carré de porc au thé et à la menthe

55 to 70 minutes Cook time 20 minutes Prep time 6 servings



In The Oven

  1. Place oven rack in middle position and preheat oven to 200°C (400°F).
  2. Combine 30 mL (2 tbsp.) mint, 15 mL (1 tbsp.) basil and 15 mL (1 tbsp.) lemon zest in a bowl.
  3. Coat rack with mixture. Place rack in an oven-safe dish.
  4. Bake for 50 minutes, according to desired doneness.
  5. For pink doneness, remove from oven when a thermometer inserted in meat reads 61°C (142°F). Keep thermometer inserted in meat and cover with foil. Let stand until thermometer reads 63°C (145°F), about 15 minutes.
  6. In a saucepan, heat tea infusion. Stir in diluted cornstarch and let thicken over low heat, stirring constantly.
  7. Stir in remaining lemon zest, mint, and basil, and add butter. Season with salt and pepper.
  8. When ready to serve, slice rack between ribs and serve with prepared sauce.

Nutritional value (per serving)

  • 257 calories
  • 36 g proteins
  • 11 g fat
  • 2 g carbohydrates
  • 1 g fibre
  • 0 g sugar
  • 103 mg sodium
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