Rack of pork with crème de cassis
INGREDIENTS
- 1 cup liquid (cream) de cassis
- 3 / 4 cup chopped pecans
- 4 ounces of foie gras, canned, diced
- 1 / 3 cup toasted breadcrumbs
- 6 tbsp. tablespoons
fresh Italian parsley, chopped
- Salt and fresh ground pepper, ground
- 2 tsp. tablespoons butter 1 kg of pork 2 cups chicken broth
- 4 tsp. butter softened
- 4 tsp.
flour
PREPARATION
- Preheat oven to 325 degrees F.
- Mix 3 tablespoons crème de cassis, pecans, foie gras, bread crumbs and 4 tablespoons. tablespoon parsley.
- Season with salt and pepper.
- Using
a long knife, make two incisions in a cross in the center of the square, along the entire length.
- Insert the stuffing into the slits in order to stuff the middle of the pork.
- Mix
the butter with 2 tbsp. crème de cassis and the remaining parsley.
- Coat the square of the mixture and place in a roasting pan and drizzle with broth.
- Bake for 40 to 60 min.
or up to 155 degrees F, basting frequently.
- Let stand in the square plate, covered with foil for 10 minutes before carving.
- Reserve the broth.
- In a saucepan, bring to boil
the reserved broth (1 cup and 1 / 2) and the rest of the crème de cassis and let reduce by one third.
- Mix the butter and flour to obtain a kneaded butter and stir in with a whip.
- Allow
to thicken over low heat.
- Slice the square between the ribs.
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