This recipe is easy
Rack of Quebec Pork with White Wine & Grapes
Ingredients
Preparation
On the stove
- Heat the oil and butter in a large pan over medium heat. Brown the rack of pork on all sides. Season with salt and pepper. Set the roast aside on a plate. Increase the heat to high and deglaze the pan with the wine while scraping the bottom with a wooden spoon. Reduce until almost dry.
- Return the roast to the pan. Add the grapes around the roast and cook for 2–3 minutes over medium heat or until the juices begin to flow. Add half of the broth and simmer very gently for about 1 hour, gradually adding the rest of the broth until a thermometer inserted in the centre of the meat reads 60 °C (140 °F) for pink doneness. Turn the roast over halfway through cooking. Transfer to a plate and cover with aluminum foil. Let stand for 15 minutes.
- Pour the brandy into the pan and reduce by half. Add the vinegar and let simmer for 4–5 minutes. Season with salt and pepper. Carve the roast and serve with the sauce.
Nutritional value (per serving)
- 439 calories
- 44 g of protein
- 18 g of fat
- 12 g of carbohydrates
- 1 g of fibre
- 10 g of sugar
- 412 mg of sodium
