Spiced Roast Rack of Pork and Cranberry Recipe
Spiced Roast Rack of Pork and Cranberry
Flavors of Quebec
Total time: 1hr to 2hr

Preparation time: 10 minutes
Cooking time: 75 minutes
Marinade: a day before

Difficulty: Easy
For 8 servings

- 1 Rack of Québec Pork
- 2 tbsp. Olive oil
- 2 tbsp. Butter
- Salt

- 3 tbsp. Olive oil
- 2 Cloves of garlic, chopped
- 2 tbsp. Fresh ginger, chopped
- 2 tsp. Coriander, ground
- 1 tsp. each Ground cumin, ground fennel, ground mustard and freshly ground black pepper
- ½ tsp. each Ground cardamom and ground cinnamon
- 60 ml / ¼ cup Fresh parsley, chopped
- 250 ml / 1 cup White cranberry juice, no sugar added

Cranberry Chutney
- 1 tbsp. Butter
- 1 French shallot, chopped
- 750 ml / 3 cups Fresh cranberries
- 3 tbsp. Rice vinegar, white wine vinegar or apple cider vinegar
- 60 ml / ¼ cup Sugar
- To taste Salt and freshly ground pepper

  1. In a large, hermetically sealed container or in a resealable freezer bag, mix all the ingredients for the marinade. Add the roast and marinate for 6 to 12 hours.
  2. Preheat oven to 150 °C (300 °F). Drain the marinade from the pork.
  3. In a large, ovenproof pan, heat the oil and melt the butter. Brown the pork rack on all sides. Salt To taste.
  4. Place in the oven for approximately 60 minutes. Cover the roast with aluminum foil and let sit for approximately 15 minutes.
  5. In a pan, melt butter over medium heat and brown the shallot. Add the cranberries and cook for 5 minutes.
  6. Deglaze with vinegar, add sugar and let the liquid reduce by one half. Season To taste and let cool.
  7. Divide the rack of pork by cutting between the ribs. Serve with cranberry chutney.
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