RACK OF PORK WITH MINT TEA
Portions : 4 to 6 - Preparation : 15 minutes - Cooking : 40 to 60 minutes
Nutritional values per serving :
346 calories - 44 g protein - 15 g carbohydrates - 11 g fat
Ingredients
- 60 ml (4 tbsp.) store-bought mint jelly
- 30 ml (2 tbsp.) lemon zest
- 45 ml (3 tbsp.) fresh basil, chopped
- 1 rack of Québec pork, 1 kg (2 lb.)
- 500 ml (2 cups) Earl Grey tea infusion
- 5 ml (1 tsp.) butter
- 10 ml (2 tsp.) cornstarch, diluted in a little water
- salt and freshly ground pepper to taste
Preparation
- Preheat oven to 160°C (325°F).
- Mix together 30 ml (2 tbsp) mint jelly, 15 ml (1 tbsp) basil and 15 ml (1 tbsp) lemon zest. Coat the rack with the mixture and place in a roasting pan. Bake for 40 to 60 minutes, or until the thermometer reads 70°C (160°F).
- Let the rack rest on a plate, loosely covered with aluminum foil, for 10 to 15 minutes before carving.
- Heat Earl Grey tea in a skillet. Stir in the cornstarch and allow to thicken over low heat, stirring constantly. Stir in the remaining lemon zest, mint jelly and basil, and add the butter. To serve, slice the carré between the ribs.
Variation
Replace the Earl Grey tea sauce with a poultry broth and cream sauce.
