Nagano royal pork loin rack with flavoured honey glaze
Nagano royal pork loin rack with flavoured honey glaze

Preparation time 10 minutes

Total time: 1 hour 10 minutes

Ingredients

  1. 2 Nagano royal pork loin racks (about 1.8 kg ea.)
  2. 30 mL (2 tbsp.) olive oil
  3. To taste, Fleur de sel and freshly ground pepper
  4. To taste, finely chopped rosemary
  5. 4 onions, cut in thick slices
  6. 2-3 garlic cloves, crushed
  7. To taste, fresh herbs (thyme, bay leaves, oregano, etc.)
  8. 125 mL (½ cup) white wine

Flavoured honeys

  1. 250 mL (1 cup) honey
  2. 2 sprigs of rosemary
  3. 1 garlic clove, crushed
  4. 30 mL (2 tbsp.) olive oil
  5. 5-10 mL (1-2 tsp.) Sriracha sauce
  6. To taste, salt and pepper
  7. 3 sprigs of rosemary (optional)

Directions

  1. Preheat oven to 200°C (400°F).
  2. Use a knife to score the fat on top of the two pork loin racks and brush them with oil. Season with salt, pepper, and rosemary. Criss-cross the loin racks and use cooking twine to attach them together. Wrap the twine around the middle and the extremities. Set aside.
  3. Place onions, garlic, and herbs in a roasting pan. Place pork loin racks on top and pour wine into bottom of pan.
  4. Bake pork about 20 minutes. Reduce temperature to 180°C (350°F) and continue cooking for 40 minutes, or 20 minutes per pound (half-kilo) depending on the size.
  5. In the meantime, heat all the flavoured honey ingredients in a saucepan. Remove from heat as soon as bubbles form.
  6. Use a kitchen brush (or a rosemary brush*) to brush pork loin racks every 30-40 minutes with some of the flavoured honey.
  7. Remove pork from the oven, cover it with aluminum foil, and let sit 10 to 15 minutes. Recover cooking juices and mix with remaining honey. Cut pork loin racks and serve topped with sauce alongside asparagus and potatoes.

*Tip: Make a rosemary brush by attaching three sprigs together with twine. 

Chef ’s secret: Leftover pork? Enjoy it thinly sliced and added to a salad, a hot, Asian-style broth with bean sprouts, or a sandwich with garlic mayonnaise and arugula. Don ’t overcook pork. It ’s best when slightly pink inside.

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