Move over, turkey: This elegant dish is cause for celebration. It’s all about the gravy—a nod to the classic duck à l’orange—which elevates the humble loin into an occasion.
Ингредиенты
- 1 tbsp (15 ml) whole-grain mustard
- 1 tbsp (15 ml) honey
- 1 clove garlic, chopped
- 1 rack of pork (6 bones), about 4 lb (1.8 kg)
- 1 tbsp (15 ml) olive oil
- Salt and pepper
- 1 onion, chopped
- 3 tbsp (40 g) butter
- 6 cups (840 g) butternut squash, peeled, seeded and cubed
- ¼ cup (60 ml) water
- 1 tbsp cornstarch
- 2 tbsp (30 ml) water
- ¼ cup (60 g) lightly packed brown sugar
- 2 tbsp (30 ml) red wine vinegar
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 orange, grated zest only
- ½ cup (125 ml) orange juice
- 1 ¼ cup (310 ml) veal stock
Инструкция
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a bowl, combine the mustard, honey and garlic. Set aside.
- Season the meat with salt and pepper. In a large ovenproof skillet over medium-high heat, brown the meat in the oil. Brush with the mustard mixture and place in the skillet with the bone side down.
- Roast for about 55 minutes or until a thermometer inserted into the centre of the meat reads 135°F (57°C). Transfer the rack of pork to a serving plate and loosely cover with aluminum foil. Let rest until the temperature reaches 145°F (63°C).
