Rack of pork with apples and nuts Recipe

Name: Rack of pork with apples and nuts
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 30 mL (2 tbsp.) unsweetened applesauce; 30 mL (2 tbsp.) whole grain mustard; 125 mL (1/2 cup) chopped walnuts; 3 sprigs of rosemary; 2 garlic cloves, chopped; 1 8-rib pork rack (approximately 2 kg); to taste salt; and pepper; 45 mL (3 tbsp.) butter; 8 red apples, peeled, cored, and quartered; 125 mL (1/2 cup) white wine; 125 mL (1/2 cup) maple syrup; 250 mL (1 cup) chicken broth

Ingredients

30 mL (2 tbsp.) unsweetened applesauce
30 mL (2 tbsp.) whole grain mustard
125 mL (1/2 cup) chopped walnuts
3 sprigs of rosemary
2 garlic cloves, chopped
1 8-rib pork rack (approximately 2 kg)
to taste salt
and pepper
45 mL (3 tbsp.) butter
8 red apples, peeled, cored, and quartered
125 mL (1/2 cup) white wine
125 mL (1/2 cup) maple syrup
250 mL (1 cup) chicken broth

PREP TIME 20m	COOK TIME 1h15m	TOTAL TIME 1h35m
YIELD 4 servings

Instructions

Preheat oven to 200°C (400°F).
Mix the applesauce, mustard, walnuts, 1 sprig of finely chopped rosemary (leaves only), and garlic in a bowl.
Set aside.
Season pork rack with salt and pepper.
In a casserole dish, heat 15 mL (1 tbsp.) of butter over medium-high heat.
Sear pork for 2 minutes on each side.
Remove pork from dish and let cool.
Reduce heat to medium.
In the casserole dish, heat the rest of the butter and brown the apples for 2 minutes.
Deglaze with the white wine and reduce by half.
Add the maple syrup, bring to a boil, and then add the chicken broth.
Remove from heat.
Coat pork with the applesauce mixture and place it in on top of the browned apples in the casserole dish.
Add the rest of the rosemary sprigs and bake for one hour.
Check pork midway through cook time and cover with aluminum foil if the crust is browning too quickly.
Serve pink topped with pan drippings and baked apples alongside mashed potatoes and a vegetable medley.