Maple Crusted Rack of Pork with Roasted Apples and Shallots
1 7-8 bone rack of pork
3 tbsp canola oil
4 cloves garlic, finely grated
2 whole cloves garlic
1 tbsp fresh thyme, finely chopped
4 fresh thyme, whole springs
1 tsp fresh rosemary, finely chopped
1 fresh rosemary, small whole sprig
2 tbsp Smak Dab Mustard - any flavour will do!
2 orchard apples
2 cups chicken stock
2 tsp butter, cold
1 tsp Smak Dab Mustard - Honey horseradish or Canadian Maple
Preheat the oven to 375°F.
Heat a large skillet on medium high heat, and add oil. Lay pork (around 4 lbs, chine bone removed, rib bones frenched) flat, and season all over generously with salt and pepper. When the oil is hot enough, sear on all sides until golden brown. Remove the pork from the heat and drain the fat.
Place the pork back into the pan (fatty side up), and add peeled and halved shallots, apples (quartered with cores removed), whole garlic, and herb springs around the meat. Roast in the oven for about 1 hour. Meanwhile, mix the grated garlic, chopped herbs, and mustard in a small bowl to make a thick paste.
Remove the meat from the oven, and slather the fatty side of the meat with the garlic paste. Roast about another 1-1 ½ hours or until the meat registers 135°F at its thickest part.
When the meat is cooked, remove from the pan and place on a serving platter to rest, along with the roasted apple and shallots. Tent with foil.
Add the chicken stock to the pan and scrap up the brown bits from the bottom and smash the whole garlic. Reduce the sauce by about 1/2-1/4 and season with salt and pepper. When the sauce is reduced, swirl in butter and strain. Add the 1 tsp of mustard to the gravy. Serve alongside the sliced pork.