Pork Rib Roast with Orange Sauce

1 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 30 min Cooking : 1 h Standing : 10 min
320 calories/serving

Ingredients

1 tbsp Dijon mustard 16 g
2 cloves garlic, finely chopped
2 kg pork rack of ribs
1 tbsp olive oil 15 mL
1 pinch salt 0.1 g
ground pepper to taste
1 tbsp cornstarch 8 g
2 tbsp water 30 mL
3 tbsp wine vinegar 45 mL
3 1/2 tbsp brown sugar 40 g
1 shallots, finely chopped 40 g
2 oranges, for the juice and zest 360 g
1 cup demi-glace sauce 260 g
aluminum foil

Method

  1. Preheat the oven to 205°C/400°F.
  2. In a small bowl, mix the mustard and one minced garlic clove to make a paste. Set aside.
  3. Heat the oil in an ovenproof pan over medium-high heat. Add the rack, season with salt and pepper then sauté on all sides. Brush the rack with the mustard paste then set the rack on top of the bones.
  4. Cook in the middle of the oven until a thermometer inserted into the pork rack registers 57°C/135°F, about 1 h.
  5. Take the rack out of the oven and transfer it to a serving dish. Cover it loosely with aluminum foil and let rest until the its temperature reaches 63°C/145°F.
  6. Meanwhile, in a small bowl, mix the cornstarch with the water. In a small saucepan, combine the brown sugar, vinegar, shallot, remaining garlic and a little orange zest. Bring to a boil, then cover and let simmer until the brown sugar start to caramelize, about 5 min. Stir in the juice of the oranges and cook 1 minute. Stir in the demi-glace sauce and the cornstarch mix. Bring to a boil while stirring constantly, then lower the heat, cover and let simmer 5 min. Add salt and pepper to taste.
  7. Carve the pork roast between the bones then serve with the sauce.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

320

Fat

13 g

20 %

Saturated 4.4 g
+ Trans 0 g

22 %

Cholesterol

100 mg

Sodium

110 mg

5 %

Carbohydrate

11 g

4 %

Fibre

1 g

3 %

Sugars

8 g

Net Carbs

10 g

Protein

37 g

Vitamin A

2 %

Vitamin C

32 %

Calcium

5 %

Iron

11 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 0
Meat and Alternatives 4 ½
Fats 2 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pork | Main courses/Entrées | Bake | Christmas

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.