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Rack of Pork with Fruit and Squash
2013-08-06
https://www.metro.ca/userfiles/image/recipes/carre-de-porc-aux-fruitset-a-la-courge-7120.jpg
PT20M
PT1H00M
PT1H20M
Preheat oven to 325°F (170°C).Pat rack dry with paper towels and salt and pepper generously.In a hot skillet, heat canola oil and brown rack both sides.Transfer the rack to a roasting pan, and add stock, broth, garlic and onion.Roast 40 to 60 minutes or until a meat thermometer reads 160°F (70°C).Midway through roasting time, add squash, potatoes, apricots and prunes.Take the meat out of the oven when done, tent with foil and let stand 10 to 15 minutes.In a very hot skillet, melt butter and brown peaches, flesh-side down, quartered pears, apples and fennel.Deglaze with white balsamic vinegar, add water, season and simmer 5 minutes over medium heat.Place the rack in the middle of a platter and surround with fruits and vegetables.Cover with sauce just before serving.
4
Metro
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1 4-rib rack of pork trimmed with bones frenches
2 Tbsp. (30 mL) canola oil
2 cups (500 mL) veal stock (or 1 tsp./5mL flour stirred into 2 cups/500 mL beef broth)
2 cups (500 mL) chicken broth
2 garlic cloves peeled and coarsey chopped
1 onion coarsely chopped
1/2 butternut squash peeled and cubed
4 red potatoes peeled and halved
1/2 cup (125 mL) dried apricot
1/2 cup (125 mL) prunes
2 tasses (30 mL) unsalted butter
1 yellow peach halved
1 Bosc pear quartered
1 apple peeled and quartered
1 small fennel bulb quartered
4 Tbsp. (60 mL) white balsamic vinegar
4 Tbsp. (60 mL) water
salt & pepper to taste
Rack of Pork with Fruit and Squash
4
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME
Ingredients
-
1
4-rib rack of pork trimmed with bones frenches
-
2 Tbsp.
(30 mL)canola oil
-
2 cups
(500 mL)veal stock (or 1 tsp./5mL flour stirred into 2 cups/500 mL beef broth)
-
2 cups
(500 mL)chicken broth
-
2
garlic cloves peeled and coarsey chopped
-
1
onion coarsely chopped
-
1/2
butternut squash peeled and cubed
-
4
red potatoes peeled and halved
-
1/2 cup
(125 mL)dried apricot
-
1/2 cup
(125 mL)prunes
-
2 tasses
(30 mL)unsalted butter
-
1
yellow peach halved
-
1
Bosc pear quartered
-
1
apple peeled and quartered
-
1
small fennel bulb quartered
-
4 Tbsp.
(60 mL)white balsamic vinegar
-
4 Tbsp.
(60 mL)water
-
salt & pepper to taste
Preparation
Preheat oven to 325°F (170°C).
Pat rack dry with paper towels and salt and pepper generously.
In a hot skillet, heat canola oil and brown rack both sides.
Transfer the rack to a roasting pan, and add stock, broth, garlic and onion.
Roast 40 to 60 minutes or until a meat thermometer reads 160°F (70°C).
Midway through roasting time, add squash, potatoes, apricots and prunes.
Take the meat out of the oven when done, tent with foil and let stand 10 to 15 minutes.
In a very hot skillet, melt butter and brown peaches, flesh-side down, quartered pears, apples and fennel.
Deglaze with white balsamic vinegar, add water, season and simmer 5 minutes over medium heat.
Place the rack in the middle of a platter and surround with fruits and vegetables.
Cover with sauce just before serving.
Source :
Metro
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