Meat: 1 rack of pork 1 tbsp minced garlic 1 tbsp old fashioned Dijon mustard 1 tbsp olive oil Ingredients for the puree: 1 butternut squash cut into cubes 1 large onion, coarsely chopped 2 cloves chopped garlic 2 tbsp olive oil Ingredients for the sauce: 1 large onion, chopped 1 clove garlic 1/2 cup orange juice 1 tbsp olive oil 1/4 cup brown sugar 2 tbsp cornstarch 1/2 cup demi-glace 2 tbsp red wine vinegar 2 tbsp water For the pork rack: Preheat oven to 400°F. In a bowl, combine mustard, honey and garlic. Set aside. In a large ovenproof skillet over medium-high heat, brown the pork rack in the oil. Season with salt and pepper. Using a brush, brush the rack with the mustard mixture and place it in the pan, bone-side flat. Bake for 55 minutes. For the puree: In a large saucepan over medium heat, soften onion in butter. Add squash and cook for 2 minutes, stirring constantly. Add water. Cover and continue cooking for 30 minutes or until squash is tender, stirring occasionally. Transfer to food processor and puree, adding salt and pepper. For the sauce: In a small saucepan, combine brown sugar, vinegar and garlic. Bring to a boil then let simmer until brown sugar begins to caramelize. Add orange juice and simmer for 1 minute. Add demi-glace and cornstarch mixture. Bring to a boil, whisking constantly. Simmer for 5 minutes. Add salt and pepper. Slice the rack of pork between the bones. Serve with squash purée and orange sauce. Accompany with green vegetables Enjoy your meal.

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