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Ingredients

    Pork Loin

  • 1 tbsp (15 ml) whole-grain mustard
  • 1 tbsp (15 ml) honey
  • 1 clove garlic, chopped
  • 1 rack of pork (6 bones), about 4 lb (1.8 kg)
  • 1 tbsp (15 ml) olive oil
  • Salt and pepper
  • Squash Purée

  • 1 onion, chopped
  • 3 tbsp (40 g) butter
  • 6 cups (840 g) butternut squash, peeled, seeded and cubed
  • ¼ cup (60 ml) water
  • Orange Sauce

  • 1 tbsp cornstarch
  • 2 tbsp (30 ml) water
  • ¼ cup (60 g) lightly packed brown sugar
  • 2 tbsp (30 ml) red wine vinegar
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 orange, grated zest only
  • ½ cup (125 ml) orange juice
  • 1 ¼ cup (310 ml) veal stock

Preparation

    Pork Loin

  • 1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  • 2. In a bowl, combine the mustard, honey and garlic. Set aside.
  • 3. Season the meat with salt and pepper. In a large ovenproof skillet over medium-high heat, brown the meat in the oil. Brush with the mustard mixture and place in the skillet with the bone side down.
  • 4. Roast for about 55 minutes or until a thermometer inserted into the centre of the meat reads 135°F (57°C). Transfer the rack of pork to a serving plate and loosely cover with aluminum foil. Let rest until the temperature reaches 145°F (63°C).
  • Squash Purée

  • 5. In a large saucepan over medium heat, soften the onion in the butter. Add the squash and continue cooking for 2 minutes, stirring constantly. Add the water. Cover and continue cooking for about 30 minutes or until the squash is tender, stirring occasionally. In a food processor, purée until smooth. Season with salt and pepper and set aside.
  • Orange Sauce

  • 6. In a bowl, dissolve the cornstarch in the water. Set aside.
  • 7. In a small saucepan, combine the brown sugar, vinegar, onion, garlic and orange zest. Bring to a boil and let simmer until the brown sugar starts to caramelize. Add the orange juice and simmer for 1 minute. Add the veal stock and the cornstarch mixture. Bring to a boil, whisking constantly. Let simmer for 5 minutes. Season with salt and pepper.
  • 8. Slice the rack of pork between the bones. Serve with the squash purée and orange sauce. If desired, serve with wilted spinach or Sautéed Greens with Red Wine Reduction.
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