This recipe is easy
Rack of Pork with Candied Orange Peel
Ingredients
Preparation
In The Oven
- Place oven rack in middle position and preheat oven to 400°F (200°C).
- In a bowl, mix 4 tbsp. (60 mL) butter, orange zest, mustard, and salt and pepper to taste.
- Coat racks with mixture. Place racks in a roasting pan and add ½ cup (125 mL) broth.
- Cook for 50 minutes, according to desired doneness. After cooking, add remaining broth to dish.
- 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.
- 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.
- In a pot, sauté shallot in 2 tbsp. (30 mL) butter.
- Lightly flour shallot and continue cooking until golden.
- Whisk in liqueur and cooking juice. Bring to a boil and simmer over low heat until it thickens.
- Stir in cream and simmer for another 2 minutes. Remove from heat, add pine nuts and thyme. Season with salt and pepper.
- 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
