Name: Glazed Rack of Pork, Warm Mini Potato & Bacon Salad
Prep time: 10 minutes
Cook time: 1 hour
Total time: 10 minutes + 1 hour
Yield: 4
Ingredients: 1 rack of Quebec pork (4 ribs); 2 tbsp. 30 ml olive oil; Salt and pepper, to taste; 2 tbsp. 30 ml Dijon mustard; 3 tbsp. 45 ml maple syrup; 2 tbsp. 30 ml store-bought barbecue sauce; 1 clove garlic, finely minced; 6 cups 1.5 L mini potatoes, halved; A drizzle of olive oil; 2 tbsp. 30 ml Dijon mustard; 1 cup 250 ml thick cream; 1/2 cup 125 ml dill, chopped; Salt and pepper, to taste; 2 cups 500 ml romaine lettuce, chopped; 4 thick slices of Quebec bacon, grilled

Glazed Rack of Pork, Warm Mini Potato & Bacon Salad

1 hour Cook time 10 minutes Prep time 4 servings

Preparation

On the BBQ

Preheat the barbecue to medium-high (300–400 °F).
Boil the potatoes for 10 minutes in a large pot of salted water. Drain and transfer to a salad bowl. Lightly oil and set aside.
Mix all the sauce ingredients in a small bowl and set aside.
Season the rack of pork then sear each side well on the grill (pre-brushed with olive oil).
Lower then heat then baste the pork with one third of the sauce mixture.
Close the lid, then cook for approximately 1 hour, brushing 2 or 3 times. Remove from the heat and let stand for 15 minutes.
In the meantime, mix together all the salad ingredients except the lettuce and bacon. Wrap in foil and heat on the grill for 15 minutes.
Transfer the ingredients from the foil wrap into a salad bowl with the lettuce and bacon, then serve with the pork.

Glazed Rack of Pork, Warm Mini Potato & Bacon Salad

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