Rack of pork with maple syrup and fruit chutney
|Recipe
Did you know that local products account for 80% to 85% of the purchases made by our chefs? For years, Le Groupe Maurice has emphasized fresh seasonal local products when putting together the delicious menus served in its residences. By focusing on local suppliers, the company is also aware that it is helping to reduce its environmental footprint. And what could be better than seasonal food when it comes to taking advantage of the full range of flavours available?
Rack of pork with maple syrup and fruit chutney
INGREDIENTS (for 4-6 servings)
For the chutney
- 1 pear, diced
- 1 apple, diced
- 50 g dried apricots, diced
- 30 g sugar
- 50 ml Quebec maple syrup
- 10 ml butter
For the marinade
- 1 tbsp garlic powder
- 1 tbsp onion soup powder
- 1 tbsp dried oregano
- 1 tbsp paprika
- 30 ml Meaux mustard
- 100 ml olive oil
- 50 ml Quebec maple syrup
- Salt and pepper to taste
For the rack of pork
- 1 rack of Quebec pork, approximately 1 kg (2 lbs)
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 3 cloves of garlic
- 1 chopped onion
- 3 new potatoes, quartered
- 1 parsnip, cut into round slices
- 1 carrot, cut into round slices
- 3 Quebec asparaguses, cut into pieces
- 100 ml red wine
DIRECTIONS
For the marinade
- Mix all the marinade ingredients together in a bowl. Place the rack of pork in the bowl and
coat it with the marinade. - Leave in the fridge for 24 hours, to fully marinate.
For the chutney
- Melt the butter, add the diced apples, pears and dried apricots.
- Cook for 2 to 3 minutes, add the sugar, followed by the maple syrup.
- Cook over medium heat for 12 minutes. Set aside.
For the rack of pork
- In a frying pan, sear the rack of pork on both sides over high heat.
- Remove it from the pan, then add the onions, parsnip, carrot and asparagus, followed by the new potatoes.
- Cook until the vegetables are lightly browned.
- Deglaze the vegetables with the red wine, then add the rosemary, thyme and garlic cloves. Re-add the rack of pork.
- Bake in the oven at 400°F for around 45 minutes (or until the internal temperature reaches 57°C).
- Once the rack is fully cooked, cover it with tin foil to keep it warm and set it.
- Carve the pork and serve with the home-made chutney and vegetables.
Enjoy !
Alexandre Latour, Chef at Le Notre Dame
