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Roast Rack of Pork with Rosemary and Goat CheeseMay 2, 2011
1 1/2 hours
- 3 lb1.5 kgCanadian Pork Rib Roast, Rack
- 1 Tbsp15 mLpure maple syrup
- 2 Tbsp25 mLDijon mustard, divided
- 1 tsp5 mLground black pepper
- 1 Tbsp15 mLbutter
- 1/2 cup125 mLfinely chopped onion or shallots
- 2 Tbsp25 mLminced garlic
- 1 Tbsp15 mLchopped fresh rosemary
- 1 cup250 mLdry white wine
- 1/3 cup75 mLsoft goat cheese
Preheat oven to 350°F (180°C). Whisk together maple syrup, 1 Tbsp/15 mL mustard and pepper in a small bowl. Place pork rack in an oven-proof skillet. Brush some of the maple syrup glaze over the pork and roast, brushing with glaze every 15 minutes, for about 1 ¼ hours, or until an internal temperature of 155-160°F (68-71°C) is reached. Remove pork roast and tent with foil. Allow roast to rest for at least 10 minutes while making the sauce. Pour off fat from skillet and discard. Place skillet over medium-high heat and melt butter. Add onions and garlic and sauté for about 1 minute. Add rosemary and increase heat to high. Add white wine and bring to a boil. Continue boiling for about 3 minutes, or until about 1 cup/250 mL of liquid remains. Whisk in remaining mustard, goat cheese, and any juices that have collected around the roast. Remove from heat once the sauce has begun to thicken. Carve roast between ribs; serve on a small pool of sauce. Garnish with chopped chives if desired.
Tip: If you don’t have an oven-proof skillet, roast in a baking tray or dish. Use some of the wine to swish around the tray to take advantage of the tasty brown bits and juice; add this to the sauce at the end.
Tip: The sauce is great with any pork roast or chop.
Tip: If you don’t like goat cheese, use whipping or sour cream.