Prep. Time 15 mins
Cooking Time 1 hr, 55 mins - 2 hrs, 10 mins
Yields 6 to 8 servings
Preparation What You Need 2 cloves garlic, slivered
3 1/4 lb (1.5 Kg) rack of pork
3 tbsp (42.6 g) butter
2 cups (500 ml) beef or chicken broth
3 tbsp (45 ml) red Bordeaux wine
1/2 cup (80 g) pearl onions, peeled
1/4 cup (56 g) butter
1/2 cup (65 g) flour
1/4 cup (56 g) whipping cream 35 %
pepper, to taste
8 fresh or canned apricots
Instructions Pierce roast and insert garlic slivers.
In an ovenproof dish, heat 3 tbsp (45 mL) of butter and brown loin roast. Cook in 350 °F (180 °C) oven for 1 hour and 30 minutes to 1 hour and 45 minutes. Add broth, wine, pearl onions and cook for 15 minutes more. Remove from oven and cover with aluminium foil.
Strain cooking juices and reserve for onions. Melt 1/4 cup (125 mL) of butter in another pan and add flour to make a roux. Wet with cooking juices. Add cream, reduce to desired consitency and season with salt and pepper.
On a baking sheet, caramelize apricots and pearl onions with a small amount of butter for 10 minutes in a 350 °F (180 °C) oven.
Place the rack on a serving dish, surround with apricots and pearl onions, add sauce and serve