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Preparation time
30 minutes
Total time:
1 hour 55 minutes
Serves
4
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Ingredients
Rack of pork
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60 mL (1/4 cup) almonds
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60 mL (1/4 cup) pecans
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60 mL (1/4 cup) pistachios
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2 cloves garlic, minced
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30 mL (2 tbsp.) honey
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1 rack of 8 ribs (approx. 1.9 kg) pork
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30 mL (2 tbsp.) Dijon mustard
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To taste, salt and pepper
Honey-glazed carrots
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2 packs (908 g each) Nantes carrots, mixed colours
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60 mL 1/4 cup butter, melted
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30 mL 2 tbsp. honey
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5 mL 1 tsp. salt
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To taste pepper
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Directions
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Place one rack in the middle of the oven and another underneath. Preheat the oven to 230 °C (450 °F).
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Chop the nuts and combine them with the garlic and honey. Set aside.
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Baste the rack of pork with Dijon mustard and season with salt and pepper.
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Place the rack of pork on a baking dish and spread the nut mixture over the meat.
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Place on the centre rack and cook for 15 minutes.
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Remove the rack of pork from the oven and reduce the temperature to 200 °C (400 °F). Loosely cover pork with aluminum foil. Cook for 1 hour or until an internal temperature of 63 °C (145 °F) is reached. Remove from the oven, cover, and let sit for 10 minutes.
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Meanwhile, wash carrots and, without peeling, slice them lengthwise in two or four strips depending on their thickness. Mix carrots with melted butter and honey. Season with salt and pepper. Place carrots on a baking tray and cook on the bottom rack for the last 45 minutes of the pork’s cooking time.
Chef’s secret
- The internal temperature of the pork will rise a few degrees while resting.
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