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Rack of Nagano pork with apple-pancetta sauce

Rack of Nagano pork with apple-pancetta sauce

Main course | Easy | 1 hour 30 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Mix together the mustard, 30 mL (2. tbsp.) of honey, paprika, and thyme. Brush mixture onto the meat, coating it well. Place in a resealable bag and put in the fridge to marinate for at least 2 hours (or overnight).
  2. Preheat the oven to 160°C (325°F)
  3. In a skillet, sear the rack of pork on all sides, about 2 minutes per side.
  4. Place pork in a baking dish and drizzle with 175 mL (3/4 cup) of apple cider. Cook, basting every 15 minutes, for 1 1/2 hours or until a meat thermometer inserted in the center of the meat registers 65°C (150°F). Remove from the oven and cover with foil. Let sit 15 minutes before serving.
  5. Deglaze skillet with remaining apple cider and reduce until it thickens into a sauce.
  6. Sauté the pancetta in a second skillet. Add the apples and remaining honey and cook 2 or 3 minutes. Pour in the sauce reserved and continue cooking for a few minutes.
  7. Serve one pork rib per guest topped with apple-pancetta sauce, sprinkled with chives. Accompany with a small bowl of sour cream.

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