Rack of Pork with Ice Cider

Serves 8, Preparation: 10 min, Marinating: 6 to 10 hours, Cooking: 1 hour 15 min

Ingredients

Marinade:

• 250 mL (1 cup) Domaine Pinnacle Ice Cider
• 2 cloves of garlic, chopped
• 2 large French shallots, minced
• 2 bay leaves
• 60 mL (1/4 cup) chopped fresh parsley
• 30 mL (2 tbsp) pink pepper

• 2 kg (4.5 lb) rack of Québec Pork
• 30 mL (2 tbsp) olive oil
• 30 mL (2 tbsp) butter
• salt

Preparation

In an airtight container, combine the ice cider, garlic, shallots, bay leaves, parsley and pepper. Add the rack of pork and marinate in the refrigerator for 6 to 10 hours.

Preheat oven to 160°C (325°F).

Drain the pork. Pour the marinade into a small saucepan. Boil then reduce heat until it thickens.

In a large, oven-safe frying pan, heat the oil and butter. Quickly brown the pork on all sides. Season.

Pour the marinade over the pork. Baste often during cooking to glaze the meat. Finish cooking in the oven for approximately 60 min, or until a meat thermometer indicates an internal temperature of 68°C (155°F). Remove the pork from the oven. Cover with aluminium foil and let it rest for about 15 min.

Serve the pork sliced with assorted vegetables.