Rack of Pork with Creamy Orange Gravy

Ingredient

• 6 Tbsp. (90 mL) butter*, softened
• 4 Tbsp. (60 mL) chopped preserved orange peel
• 4 Tbsp. (60 mL) grainy mustard
• Freshly Irresistibles ground pepper* to taste
• 2 2-lb. (2 x 1-kg) racks of Québec pork
• 2 cups (500 mL) chicken broth*
• 1 shallot, chopped
• 4 tsp. (20 mL) flour*
• ¾ cup (180 mL) orange liqueur (Cointreau, Grand Marnier, etc.)
• ¼ cup (60 mL) heavy cream 35%*.
• ¼ cup (60 mL) pine nuts, toasted
• 2 Tbsp. (30 mL) fresh thyme

Preparation

1. Mix 4 Tbsp. (60 mL) butter, preserved orange peel, mustard and pepper together, and rub racks with mixture. Insert a meat thermometer in the centre of the meat, put racks in a roasting pan, and add ½ cup (125 mL) broth.
2. Preheat oven to 325°F (160°C). Roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C).
3. Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving.
4. Roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C). Halfway through cooking, add remaining broth.
5. Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving. Meanwhile, using a wooden spoon, add enough broth to pan juices to make about 1 cup (250 mL), scraping up the stuck on bits.
6. In a saucepan, melt 2 Tbsp. (30 mL) butter and brown shallot over medium heat.
7. Sprinkle flour over shallot and cook, stirring, until mixture is golden brown. Whisk in orange liqueur and pan juices. Simmer over medium-low heat until thickened. Stir in cream and simmer for 2 minutes.
8. Remove from heat and stir in pine nuts and thyme. Season to taste.
9. Carve racks, cutting between the ribs, and serve with creamy orange gravy and preserved oranges.
10. Savour the flavour ― think pink!