Prep. Time 15 mins
Cooking Time 1 hr, 45 mins - 1 hr, 50 mins
Yields 6 servings
PreparationWhat You Need 1 rack of Pork, from 2 to 3 lb (1 to 1.5 kg)
Pepper, to taste
3 tbsp (42.6 g) butter
1 onion, coarsely chopped
1 carrot, coarsely chopped
2 leek, coarsely chopped
2 celery stalks
2 cups (500 ml) chicken broth
3/4 cup (175 ml) garlic cloves
3/4 cup (168 g) whipping cream 35 %
2 tbsp (28.4 g) butter
Instructions Preheat oven at 325 °F (160 °C).
Heat a cast-iron Dutch oven, add 3 tbsp (45 mL) of butter and brown the roast on all sides, 9 to 10 minutes, over medium heat. Insert a thermometer in the centre of the piece. Make sure it doesn't touch the bone.
Add vegetables (except garlic) and broth, cover and cook in oven for 1 hour and 15 minutes or until the thermometer reaches
160 °F (70 °C) in the centre of the meat.
Strain the cooking broth and pour into a pan with garlic and cream. Discard vegetables. Season with salt, to taste, and cook for 15 minutes over medium heat.
Blend the mixture in a food processor and add 2 tbsp (28.4 g) of butter. Reheat the roast in aluminium foil, in the oven at 350 °F (180 °C) for 7 to 10 minutes, then slice.
Serve with sauce, assorted vegetables and additional garlic, roasted whole, in oven.
Tips Ask your butcher to prepare a rack of pork. Season the rack generously with salt and pepper.