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Prune Crusted Rack of Pork with Mushroom Sauce https://www.metro.ca/userfiles/image/recipes/carre-porc-pruneaux-sauce-parfums-bois-4640.jpg PT30M PT2H20M PT3H05M
Preheat oven to 325°F (170°C).Heat oil in a roasting pan over medium-high heat and brown meat on all sides. Season to taste. Take off heat and set aside.Combine chopped prunes with mustard and armagnac. Spread mixture over top of rack of pork. Prick the meat with a knife and insert meat thermometer deep into the meat well away from any bones. Surround with carrots, onion, celery and garlic. Add wine and roast for 1 hr. and 15 min.Add 11/2 cups (375 mL) boiling water to the roasting pan and cover meat with foil to protect prune mixture. Roast for another hour until meat thermometer reads170°F (77°C). Transfer rack to a plate and let stand covered for 15 min. before slicing.Meanwhile, pour pan juices into a saucepan. Add mushrooms and cook 10 min. on high heat. Stir in cornstarch and herbs. Bring sauce to a boil and simmer for 3 min. Adjust seasoning. Serve with rack, carved between the ribs, and braised garlic cloves (if desired).
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2 Tbsp. (30 mL) vegetable oil 2 lb (1 kg) rack of pork, trimmed 10 large pitted prunes, chopped 1/3 cup (80 mL) Dijon mustard 2 carrot 1 onion 2 celery 16 clove garlic 3 cups (750 mL) dry white wine Salt, freshly ground pepper 2 cups (500 mL) wild mushroom (or coffee mushrooms), sliced very thin 2 tsp. (10 mL) cornstarch, mixed with 1 tablespoon (15 ml) cold water 1 Tbsp. (15 mL) salted herbs (or chopped fresh herbs)
Prune Crusted Rack of Pork with Mushroom Sauce

Prune Crusted Rack of Pork with Mushroom Sauce

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  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
2:20
COOKING
3:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    vegetable oil
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  • 2 lb
    (1 kg)
    rack of pork, trimmed
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  • 10
    large pitted prunes, chopped
  • 1/3 cup
    (80 mL)
    Dijon mustard
  • 2
    carrot
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  • 1
    onion
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  • 2
    celery
  • 16
    clove garlic
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  • 3 cups
    (750 mL)
    dry white wine
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  • Salt, freshly ground pepper
  • 2 cups
    (500 mL)
    wild mushroom (or coffee mushrooms), sliced very thin
  • 2 tsp.
    (10 mL)
    cornstarch, mixed with 1 tablespoon (15 ml) cold water
  • 1 Tbsp.
    (15 mL)
    salted herbs (or chopped fresh herbs)
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Imprimer ma sélection

Preparation

Preheat oven to 325°F (170°C).

Heat oil in a roasting pan over medium-high heat and brown meat on all sides. Season to taste. Take off heat and set aside.

Combine chopped prunes with mustard and armagnac. Spread mixture over top of rack of pork. Prick the meat with a knife and insert meat thermometer deep into the meat well away from any bones. Surround with carrots, onion, celery and garlic. Add wine and roast for 1 hr. and 15 min.

Add 11/2 cups (375 mL) boiling water to the roasting pan and cover meat with foil to protect prune mixture. Roast for another hour until meat thermometer reads170°F (77°C). Transfer rack to a plate and let stand covered for 15 min. before slicing.

Meanwhile, pour pan juices into a saucepan. Add mushrooms and cook 10 min. on high heat. Stir in cornstarch and herbs. Bring sauce to a boil and simmer for 3 min. Adjust seasoning. Serve with rack, carved between the ribs, and braised garlic cloves (if desired).

Source : Metro

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