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Rack of Pork with Cranberry-Ice-Cider Gravy and Baked Apples https://www.metro.ca/userfiles/image/recipes/carre-porc-sauce-canneberges-cidre-glace-pommes-four-5572.jpg PT45M PT50M PT2H05M
Rack of Québec porkPut the rack of pork in a deep pot and cover with seawater.Refrigerate for 30 minutes.Remove rack and pat dry with paper towels.Preheat oven to 300°F (150°C).In a big skillet over medium-high heat, lightly brown the rack 2 minutes per side.Transfer the meat to a roasting pan. Season with salt and pepper. Roast for about 50 minutes.Take the meat out of the oven when the meat thermometer reads 150°F (65°C). Remove the meat to a platter with the thermometer still inserted. Reserve pan juices.Let the meat rest loosely tented with foil until the thermometer reads 155°F (68°C), about 15 minutes.Cranberry-ice-cider gravyIn a small pan, cook cranberries in ice cider over low heat. Stop when ice cider is reduced by half.In another pan, heat pan juices with a knob of butter. Salt and pepper. Stir into cranberries.Baked applesWash apples thoroughly but do not peel. Immerse apples in a pot of boiling water for 2 minutes, remove immediately, transfer to a baking sheet and sprinkle with superfine sugar. Bake at 350°F (180°C) for 20 minutes.
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1 rack of Québec pork (6 ribs for 6 people) 1/4 cup (60 mL) dried cranberries 1/4 cup (60 mL) ice cider 1 cup (250 mL) reserved pan juices 1 Tbsp. (15 mL) butter 6 Mcintosh apples 3 Tbsp. (45 mL) superfine sugar salt and freshly ground pepper to taste
Rack of Pork with Cranberry-Ice-Cider Gravy and Baked Apples

Rack of Pork with Cranberry-Ice-Cider Gravy and Baked Apples

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  • Gluten-free
  • Lactose-free
6
servings
0:45
Preparation
0:50
COOKING
2:05
TOTAL TIME

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Ingredients

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  • 1
    rack of Québec pork (6 ribs for 6 people)
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  • 1/4 cup
    (60 mL)
    dried cranberries
  • 1/4 cup
    (60 mL)
    ice cider
  • 1 cup
    (250 mL)
    reserved pan juices
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    IMAGINE ORGANIC SOUP OR BROTH

    $4.49 ea.

    1 L SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    butter
  • 6
    Mcintosh apples
  • 3 Tbsp.
    (45 mL)
    superfine sugar

  • salt and freshly ground pepper to taste
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    BALEINE SEA SALT

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    750 g or HORMEL REAL BACON BITS 79 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Rack of Québec pork

Put the rack of pork in a deep pot and cover with seawater.

Refrigerate for 30 minutes.

Remove rack and pat dry with paper towels.

Preheat oven to 300°F (150°C).

In a big skillet over medium-high heat, lightly brown the rack 2 minutes per side.

Transfer the meat to a roasting pan. Season with salt and pepper. Roast for about 50 minutes.

Take the meat out of the oven when the meat thermometer reads 150°F (65°C). Remove the meat to a platter with the thermometer still inserted. Reserve pan juices.

Let the meat rest loosely tented with foil until the thermometer reads 155°F (68°C), about 15 minutes.

Cranberry-ice-cider gravy

In a small pan, cook cranberries in ice cider over low heat. Stop when ice cider is reduced by half.

In another pan, heat pan juices with a knob of butter. Salt and pepper. Stir into cranberries.

Baked apples

Wash apples thoroughly but do not peel. Immerse apples in a pot of boiling water for 2 minutes, remove immediately, transfer to a baking sheet and sprinkle with superfine sugar. Bake at 350°F (180°C) for 20 minutes.

Source : Féd. des producteurs de porcs du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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