Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Rack of Pork with Ice Cider*May 2, 2011
- 4.5 lb2 kgCanadian Pork Rib Roast, Rack
- 1 cup250 mLice cider*
- 22cloves garlic, chopped
- 22large shallots, minced
- 22bay leaves
- 1/4 cup50 mLchopped fresh parsley
- 2 Tbsp30 mLpepper
- 2 Tbsp25 mLcanola oil
- 2 Tbsp25 mLbutter
- 1/2 tsp2 mLsalt
In a large sealable plastic bag, combine ice cider, garlic, shallots, bay leaves, parsley and pepper. Add the rack of pork. Seal bag and marinate in the refrigerator for 6-10 hours. Preheat oven to 325°F (160°C). Drain the pork. Pour the marinade into a small saucepan. Bring to a boil; then reduce heat and simmer until it thickens. In a large, oven-safe frying pan, heat the oil and butter. Quickly brown the pork on all sides. Season with salt if desired. Pour the marinade over the pork. Roast at 325ºF (160ºC) to an internal temperature of 155-160ºF (68-71ºC), about 60 minutes. Baste often during cooking to glaze the meat. Remove pork from oven. Cover with aluminum foil and let rest for 10 minutes. Serve the pork, sliced, with assorted seasonal vegetables.
*Use apple cider or ice wine if you cannot find ice cider.