Rack of Pork with Creamy Garlic

Name: Rack of Pork with Creamy Garlic
Yield: 6 servings
Ingredients: 1 rack of pork 2 to 3 lb (1 to 1.5 kg); Salt and pepper to taste; 3 tbsp (45 mL) butter; 1 onion coarsely chopped; 1 carrot coarsely chopped; 2 leek coarsely chopped; 2 celery stalks; 2 cups (500 mL) chicken broth; 3/4 cup (180 mL) garlic cloves; 3/4 cup (180 mL) 35 % cream; 2 tbsp (30 mL) butter

This is the Rack of Pork with Creamy Garlic recipe.

Prep: 15 min
Cooking: 1 h 45 - 1 h 50

Yields 6 servings

Ingredients

1 rack of pork 2 to 3 lb (1 to 1.5 kg)
Salt and pepper to taste
3 tbsp (45 mL) butter
1 onion coarsely chopped
1 carrot coarsely chopped
2 leek coarsely chopped
2 celery stalks
2 cups (500 mL) chicken broth
3/4 cup (180 mL) garlic cloves
3/4 cup (180 mL) 35 % cream
2 tbsp (30 mL) butter

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Preparation

Preheat oven at 325 °F (160 °C).

Heat a cast-iron Dutch oven, add 3 tbsp (45 mL) of butter and brown the roast on all sides, 9 to 10 minutes, over medium heat. Insert a thermometer in the centre of the piece. Make sure it doesn't touch the bone.

Add vegetables (except garlic) and broth, cover and cook in oven for 1 hour and 15 minutes or until the thermometer reaches 160 °F (70 °C) in the centre of the meat.

Strain the cooking broth and pour into a pan with garlic and cream. Discard vegetables. Season with salt, to taste, and cook for 15 minutes over medium heat.

Blend the mixture in a food processor and add 2 tbsp (30 mL) of butter. Reheat the roast in aluminium foil, in the oven at 350 °F (180 °C) for 7 to 10 minutes, then slice. Serve with sauce, assorted vegetables and additional garlic, roasted whole, in oven.