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Orange Fennel Rack of Pork

Food Network Canada
YIELDS
8 servings
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Ingredients

Orange Fennel Rack of Pork

1 4
lb(s) loin rack of pork, rib end
3
cloves garlic, slivered
2
Tbsp minced ginger, root
4
tsp fennel, seeds, crushed
½
tsp salt
¼
tsp pepper

Glaze

½
cup thawed orange, juice, concentrate
½
cup water
¼
cup orange marmalade
2
tsp grated orange, rind
2
tsp cornstarch
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Directions

Step 1

Preheat oven to 325ºF (160ºC).

Step 2

Make tiny slits all over pork; insert garlic slivers.

Step 3

Combine ginger, fennel seeds, salt and pepper; rub over pork.

Step 4

Wrap ends of ribs in foil to prevent charring. Roast, rib end up, on rack in shallow roasting pan in oven for 30 minutes.

Step 5

Prepare glaze.

Step 6

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 160º to170ºF (70º to 75ºC). Transfer to cutting board; tent with foil and let stand for
15 minutes before slicing.

Step 7

Rewarm reserved glaze over low heat; spoon over meat.

Step 8

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.

Step 9

Remove 1/2 cup (125 mL) for basting; set aside remainder in saucepan.

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