|750 g||pork rack of ribs|
|1 tbsp||Dijon mustard||15 mL|
|1 tsp||herbes de Provence||1 g|
|1 1/2 tbsp||wheat-free soy sauce||23 mL|
|1 1/2 tbsp||honey||30 g|
|4||apples, peeled and halved||700 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates warm on the stove while you're preparing the dish.
- Preheat the oven to 160°C/325°F. Rub the pork rack with the mustard and herbes de Provence, then season it with salt and pepper to taste.
- Put the rack in a broiler pan, then cook in the middle of the oven, using 30 min per ½ kilo of meat as the cooking time.
- Meanwhile, pour the soy sauce and honey into a small bowl, warm it up a few seconds in a microwave oven, then mix it well. Peel and core the apples, halve them, then baste them with the soy-honey mixture. About 30 min before the end of the cooking, take the pan out of the oven, then remove the pork rack and put the apples into the pan. Rearrange the rack on top of the apples, then baste it with the remaining amount of soy-honey mixture. Put the pan back into the oven.
- Cook an additional 30-40 min, or until a thermometer inserted into the pork rack registers between 68°C/155°F and 80°C/175°F. Cover the rack loosely with a sheet of aluminum foil and let it stand a few minutes before carving.
- Serve the pork with the apples and cooking juices on the warmed serving plates.
Nutrition Facts Table
per 1 Serving (240g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- Free :
- Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Copper, Fibre, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin D
- Good source of :
- Phosphorus, Potassium, Vitamin B2, Vitamin B6, Zinc
- Excellent source of :
- Niacin, Selenium, Vitamin B1, Vitamin B12
- Diet-related health claims :
- Artery-healthy, Heart-healthy
|Meat and Alternatives||3 ½|