Roast Rack Of Pork With Grain Mustard Sauce
by :
News Canada
(NC)—An economical and spectacular alternative to racks of lamb or veal. Ask your butcher to leave the rib bones a decent length for an arresting presentation. This cut has the optimum combination of taste, texture and fat content.Serves 6 to 8Ingredients1 tbsp coarse black pepper 15 mL1 tbsp chopped rosemary 15 mL1 tbsp Dijon mustard 15 mL3 garlic cloves1 rack of pork1 tbsp olive oil 15 mLsea salt1 cup white wine 250 mL1 cup veal stock 250 mL1 cup 35% cream 250 mL2 tbsp grain mustard 30 mL• Pre-heat oven to 325?F (160?C).• Combine pepper, rosemary and mustard to make a paste.• Cut garlic into slivers, and, using a sharp knife to make incisions, insert into pork at even intervals.• In a large oven-proof skillet or heavy roasting pan, brown pork in olive oil. Spread rosemary paste over fat side of rack and sprinkle with sea salt.• Roast for about 90 minutes, or until internal temperature reaches 150?F (65?C) on a meat thermometer. Remove and allow to rest for at least 10 minutes.• Pour white wine and veal stock into pan, stirring well with a wooden spoon to incorporate all the brown bits. Bring to a boil and reduce sauce to about one cup.• Reduce heat and whisk in cream and mustard. Continue cooking until thickened slightly.• Slice meat between bones and pour sauce over.Visit www.porkpeople.com for more recipe ideas.- News Canada
(NC)—An economical and spectacular alternative to racks of lamb or veal. Ask your butcher to leave the rib bones a decent length for an arresting presentation. This cut has the optimum combination of taste, texture and fat content.Serves 6 to 8Ingredients1 tbsp coarse black pepper 15 mL1 tbsp chopped rosemary 15 mL1 tbsp Dijon mustard 15 mL3 garlic cloves1 rack of pork1 tbsp olive oil 15 mLsea salt1 cup white wine 250 mL1 cup veal stock 250 mL1 cup 35% cream 250 mL2 tbsp grain mustard 30 mL• Pre-heat oven to 325?F (160?C).• Combine pepper, rosemary and mustard to make a paste.• Cut garlic into slivers, and, using a sharp knife to make incisions, insert into pork at even intervals.• In a large oven-proof skillet or heavy roasting pan, brown pork in olive oil. Spread rosemary paste over fat side of rack and sprinkle with sea salt.• Roast for about 90 minutes, or until internal temperature reaches 150?F (65?C) on a meat thermometer. Remove and allow to rest for at least 10 minutes.• Pour white wine and veal stock into pan, stirring well with a wooden spoon to incorporate all the brown bits. Bring to a boil and reduce sauce to about one cup.• Reduce heat and whisk in cream and mustard. Continue cooking until thickened slightly.• Slice meat between bones and pour sauce over.Visit www.porkpeople.com for more recipe ideas.- News Canada