Rack of Pork with Ice Cider*

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Dinner

10 min

75 min

8

    • 4.5 lb
      2 kg
      Canadian Pork Rib Roast, Rack
    • 1 cup
      250 mL
      ice cider*
    • 2
      2
      cloves garlic, chopped
    • 2
      2
      large shallots, minced
    • 2
      2
      bay leaves
    • 1/4 cup
      50 mL
      chopped fresh parsley
    • 2 Tbsp
      30 mL
      pepper
    • 2 Tbsp
      25 mL
      canola oil
    • 2 Tbsp
      25 mL
      butter
    • 1/2 tsp
      2 mL
      salt

Directions

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.


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