For serving 8
Preparation time: 10 minutes
Marinating time: 6 to 10 hours
Cooking time:: 1 hour 15 minutes
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
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.