Orange Fennel Rack of Pork

[migration] empty title 404 Author: Canadian Living Credits: [migration] empty title 404

  • Portion size 8 servings

Ingredients

  • 4 lbs loin racks of pork rib end
  • 3 garlic cloves slivered
  • 2 tablespoons minced gingerroot
  • 4 teaspoons fennel seeds crushed
  • 1/4 teaspoon pepper
Glaze:
  • 1/2 cup thawed orange juice concentrate
  • 1/2 cup water
  • 1/4 cup orange marmalade
  • 2 teaspoons grated orange rind
  • 2 teaspoons cornstarch

Method

Preheat oven to 325°F (160°C).

Make tiny slits all over pork; insert garlic slivers. Combine ginger, fennel seeds, salt and pepper; rub over pork. Wrap ends of ribs in foil to prevent charring. Roast, rib end up, on rack in shallow roasting pan in oven for 30 minutes.

Glaze:
Meanwhile, in small saucepan, cook orange juice concentrate, water, marmalade, orange rind and cornstarch over medium-high heat, whisking constantly, for 3 to 5 minutes or until boiling and thickened. Remove 1/2 cup (125 mL) for basting; set aside remainder in saucepan.

Brush pork lightly with some of the basting glaze. Roast, basting with glaze every 20 minutes, for 2 to 2-1/4 hours or until meat thermometer inserted in centre registers 160 to170°F (70 to 75°C). Transfer to cutting board; tent with foil and let stand for 15 minutes before slicing.

Rewarm reserved glaze over low heat; spoon over meat.

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Orange Fennel Rack of Pork

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