Here at Farmgate we not only provide high quality meat ... BUT ... we also are EXPERTS at different ways to prepare meat to avoid those boring times when you just don't know what to do that's different. Here, we can help.
This section is dedicated to providing many recipes for you to try at home. We have compiled these from our staff and customers. If you have a great recipe you would like to share on our web site, please send it to us at recipes@farmgatemarket.com.
1 PORK BONELESS LOIN OR BONE IN RIB ROAST, rack, about 3 lb 1
1 tbsp pure maple syrup 15 mL
2 tbsp Dijon mustard 25 mL
1 tsp ground black pepper 5 mL
1 tbsp butter 15 mL
1/2 cup finely chopped onion or shallots 125 mL
2 tbsp minced garlic 25 mL
1 cup dry white wine 250 mL
1/3 cup soft goat cheese 75 mL
Pre-heat oven to 350°F (180°C). Whisk together maple syrup, one tablespoon (15 mL) mustard and pepper in a small bowl. Place pork rack in an oven-proof skillet. Brush some of the maple syrup glaze over the pork and roast, brushing with glaze every 15 minutes, for about 1 1/4 hours, or until an internal temperature of 155°F (68°C) is reached.
Remove pork roast and tent with foil. Allow roast to rest for at least 15 minutes while you're making the sauce. Pour off fat from skillet and discard. Place skillet over medium-high heat, and melt butter. Add onions and garlic and sauté for about 1 minute. Add rosemary and increase heat to high. Add white wine and bring to a boil. Continue boiling for about 3 minutes, or until there's about 1 cup (250 mL) of liquid left. Whisk in remaining mustard, goat cheese, and any juices that have collected around the resting roast. Remove from heat once the sauce has begun to thicken.
Carve roast between ribs; serve on a small pool of sauce.
Garnish with chopped chives if desired.
Tip:If you don't have an oven-proof skillet, roast in a baking tray or dish. Use some of the wine to swish around the tray to take advantage of the tasty brown bits and juice; add this to the sauce at the end.
Tip: The sauce is great with any pork roast or chop.
Tip: If you don't like goat cheese, use whipping or sour cream.
Source: Ontario Pork.