Name: Rack of Pork with Maple Sauce
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6 to 8 servings
Ingredients: 1 rack of pork of 6 bones, about 1.6 kg (3 1/2 lb); 30 ml (2 tbsp) olive oil; 2 sprigs fresh thyme; 4 cloves garlic, lightly crushed; Salt and pepper; 2 cloves garlic, chopped; 1 ml (¼ tsp) coriander seeds, crushed; 1 ml (¼ tsp) fennel seeds, crushed; 1 ml (¼ tsp) black peppercorn, crushed; 15 ml (1 tbsp) olive oil; 60 ml (¼ cup) maple syrup; 30 ml (2 tbsp) cognac or brandy; 750 ml (3 cups) chicken broth; 45 ml (3 tbsp) cornstarch; 15 ml (1 tbsp) strong coffee

Ingredients

Rack of Pork

1 rack of pork of 6 bones, about 1.6 kg (3 1/2 lb)
30 ml (2 tbsp) olive oil
2 sprigs fresh thyme
4 cloves garlic, lightly crushed
Salt and pepper

Maple Sauce

2 cloves garlic, chopped
1 ml (¼ tsp) coriander seeds, crushed
1 ml (¼ tsp) fennel seeds, crushed
1 ml (¼ tsp) black peppercorn, crushed
15 ml (1 tbsp) olive oil
60 ml (¼ cup) maple syrup
30 ml (2 tbsp) cognac or brandy
750 ml (3 cups) chicken broth
45 ml (3 tbsp) cornstarch
15 ml (1 tbsp) strong coffee

Preparation

Pork

With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Season the meat with salt and pepper. In a large ovenproof skillet, brown the meat in the oil. Add the thyme and garlic.
Roast in the oven for 45 to 55 minutes or until a thermometer inserted in the centre of the roast reads 57 °C (135 °F). Place the meat on a platter and cover with aluminum foil. The temperature of the roast should rise to 63 °C (145 °F).

Sauce

In a saucepan, brown the garlic and spices in the oil. Add the maple syrup and simmer until it caramelizes, about 5 minutes (see note). Deglaze with the cognac and reduce for 1 minute. Add 500 ml (2 cups) of the broth, whisking constantly and bring to a boil.
In a small bowl, dissolve the cornstarch in the remaining broth (250 ml / 1 cup) and drizzle in the sauce while whisking. Simmer for about 15 minutes or until the sauce has reduced by one third. Just before serving, add the coffee.
Spoon the sauce over the meat and serve with Baked Fingerling Potatoes and Fennel.

Note from Ricardo

Caramelizing maple syrup means cooking the syrup until the water has almost completely evaporated. There will only remain a small amount of syrup, which will become frothy. Beware, with such a small amount, it can burn quickly.

Rack of Pork with Maple Sauce

Categories