Roasted Porcelet Rib Rack with Pears and Port Wine Sauce
Cook Time
2 hours | Prep Time: 30 minutes
Yield
4-6
RECIPE Ingredients
- 1 Porcelet Rib Rack
- Kosher salt and pepper
- ⅓ cup grainy Dijon mustard
- 2 tablespoon honey
- 4 large garlic cloves, minced
- 3 tablespoons chopped fresh rosemary
- 2 large yellow onions, quartered
- 4 Bosc pears, cored and halved
- 4 thyme sprigs
- 1 tablespoon olive oil
- 1 cup port wine
- 1 tablespoon peppercorns
- 4 tablespoons cold butter
Price
$149.99
- D’Artagnan exclusive milk-fed Yorkshire piglets
- Grown to 10 weeks and up to 70 lbs
- Fed a proprietary, warm milk formula, fortified with vitamins and minerals and carefully balanced fat content
- No added antibiotics, hormones, or growth stimulants
- Air chilled for concentrated flavor and skin which crisps beautifully
- Extra-white, creamy fat contributes to extremely tender pork
- Product of Canada
- Use frozen products within 1-2 days after thawing
- Subscription Eligible
Recipe notes
With its generous fat cap, our porcelet rack crisps up beautiully when roasted. This dish makes any meal a special occasion - serve it at your next dinner party and be prepared for compliments.
RECIPE Preparation
- Pat pork roast dry with a paper towel. Using a sharp knife score the rind in a crosshatch pattern, being careful not to cut into the meat. Season well with salt and pepper.
- In a small bowl combine mustard, honey, garlic, and rosemary. Rub all over the roast, massaging into the meat.
- Preheat oven to 300 degrees F. Position on rack in roasting pan, skin side up, and arrange onions, pears, and thyme around the roast. Roast until the center reads 145 degrees F, about 2-3 hours.
- Remove pork from roasting pan and tent with foil; let stand for 15 minutes.
- Using a slotted spoon, remove pears and onions. Transfer pan drippings to a medium pot and heat to medium-high. Add port wine and peppercorns. Bring mixture to a boil and allow to reduce by half, scraping down any brown bits. Once the liquid has reduced turn the heat down and whisk in butter, one tablespoon at a time. Strain the sauce and season with salt and pepper, to taste.
- Carve between bones into individual chops and serve with sauce.
