Rack of Pork with Ice Cider!

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Ice cider is a beverage, native to Québec, made from sweet ripe apples which have been allowed to freeze on the tree. The result is a rich drink with a slight acidity which makes it refreshing, rather than cloying, as many sweet ciders tend to be. Ice cider is also sometimes called apple ice wine, a reference to the grape-based beverage which inspired it.

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Per serving (1/8 of recipe): about 520 calories, 29 g total fat (10 g saturated), 55 g protein, 7 g carbohydrate (0 g fiber), 348 mg sodium

Ingredients   [ For 4 to 8 people ]    [   Preparation time : 15 minute  –  Cooking time : 65 minutes  ]

  • 4.5 lb (2 kg) Canadian pork rib roast (rack of pork), frenched
  • 2 Tbsp (30 mL) canola oil
  • 2 Tbsp (30 mL) butter
  • 1/2 tsp (2 mL) salt


  • 1 cup (250 mL) ice cider (use apple cider or ice wine if you cannot find ice cider)
  • 2 garlic cloves, chopped
  • 2 large shallots, minced
  • 2 bay leaves
  • 1/4 cup (50 mL) fresh parsley, chopped
  • 2 Tbsp (30 mL) pepper 

Preparation Method

  1. In an airtight container, combine the ice cider, garlic, shallots, bay leaves, parsley, and pepper.
  2. Add the rack of pork and marinate in the refrigerator for 6-10 hours.
  3. Preheat oven to 325°F (160°C). Drain the pork. Pour the marinade into a small saucepan.
  4. Boil, then reduce heat until it thickens. In a large, oven-safe frying pan, heat the oil and butter.
  5. Quickly brown the pork on all sides. Season with salt if desired. Pour the marinade over the pork.
  6. Baste often during cooking to glaze the meat. Finish cooking in the oven for approximately 60 minutes, or until a meat thermometer indicates an internal temperature of 155°F (68°C).
  7. Remove pork from oven. Cover with aluminum foil and let it rest for about 15 minutes (the internal temperature should rise to about 160°F/71°C).
  8. Serve the pork, sliced, with assorted seasonal vegetables. 


Enjoy it !!




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