Name: Rack of Pork with Roasted Squash and Cranberry-Mushroom Sauce
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Yield: 4 serving(s)
Ingredients: 1 rack pork loin, 4 bones, about 2.2 lb (1 kg), cleaned; 3 tbsp (45 ml) olive oil; 1 butternut squash, about 2.2 lb (1 kg); 3 oz (85 g) pancetta, chopped; ¼ cup (10 g) flat-leaf parsley, finely chopped; ¼ cup (25 g) large flake oats; 1 garlic clove, chopped; ¼ tsp red pepper flakes; ½ lb (225 g) small oyster mushrooms; 3 tbsp butter; 6 ½ oz (175 g) small pearl onions, peeled; 6 ½ oz (175 g) small pearl onions, peeled ¼ cup (60 ml) fortified wine (such as port, sherry, Marsala); 30 ml (2 c. à soupe) de farine tout usage non blanchie; 2 cups (500 ml) beef broth; ¼ cup (25 g) fresh or frozen cranberries

Preparation

Pork and Squash
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a skillet over medium-high heat, brown the meat on all sides in half of the oil. Season with salt and pepper. Transfer to a large baking dish.
- On a work surface, peel the squash with a vegetable peeler. Cut the squash in half lengthwise. Scoop the seeds out with a spoon. Place the squash cut-side down and make several fine incisions crosswise without cutting all the way through. Transfer to the baking dish with the meat. Brush the squash with the remaining oil. Season with salt and pepper. Bake for 30 minutes.
- Meanwhile, in a bowl, combine the remaining ingredients.
- Remove the baking dish from the oven. Spread the oat mixture over the pork and squash. Continue to bake for 25 minutes or until a thermometer inserted in the centre of the pork reads 135°F (57°C).
- Remove the baking dish from the oven. Loosely cover with foil and let rest until the temperature of the meat reaches 145°F (63°C).
Cranberry-Mushroom Sauce
- Meanwhile, in a pot over medium-high heat, brown the mushrooms in the butter. Season with salt and pepper. Add the onions and continue to cook for 1 minute while stirring. Deglaze with the fortified wine and let reduce until almost dry. Sprinkle with the flour and stir until the vegetables are well coated. Add the broth. Bring to a boil. Simmer over medium heat for 15 minutes or until the sauce has thickened enough to coat the back of a spoon and the onions are tender. Add the cranberries and continue to cook for 3 minutes. Adjust the seasoning. Keep warm.
- On a work surface, cut the rack of pork between the bones. Serve the pork on plates with the squash and sauce.

Rack of Pork with Roasted Squash and Cranberry-Mushroom Sauce

Categories

Ingredients

Pork and Squash

Cranberry-Mushroom Sauce

Preparation

Pork and Squash

Cranberry-Mushroom Sauce

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan