Almond-Crusted Rack of Pork with Apple Rosemary Sauté

By franny-2

Ingredients

• Sauce:
• 4 lb (2 kg) rack of pork roast
• 1 cup (250 mL) whole almonds
• 1/3 cup (75 mL) 35% whipping cream
• 1 tbsp (15 mL) Dijon mustard
• 1/4 tsp (1 mL) dried rosemary, crumbled
• Salt and pepper
• 3 tart cooking apples
• 1 tbsp (15 mL) butter
• 2 cloves garlic, minced
• 1 onion, sliced
• 1/4 tsp (1 mL) dried rosemary, crumbled
• 1/2 cup (125 mL) dry white wine or apple cider or juice
• 1-1/4 cups (300 mL) 35% whipping cream

Preparation

Step 1

Preheat oven to 325°F (160°C). Place roast in roasting pan and pat dry.

In a food processor or blender, combine almonds, rosemary, 1/2 tsp (2 mL) salt and 1/4 tsp(1 mL) pepper; pulse until almonds are chopped. Add cream and mustard; pulse until almonds are finely chopped, but not to a paste. Press evenly over roast.

Bake for 1 hour and 45minutes or until roast reaches an internal temperature of 155°F (68°C).

About 10 minutes before roast is ready, make Sauce.

Slice and core apples; set aside. In a skillet, melt butter over medium-high heat; cook garlic, onion, rosemary and 3/4 tsp (3 mL) salt and 1/4 tsp (1 mL) pepper, stirring, for 3 minutes, or until starting to brown.

Add apples; cook, stirring, for 5 minutes, or until starting to soften. Add wine; bring to a boil, scraping up brown bits. Stir in cream; reduce heat and boil
gently for 10 minutes, or until apples are tender and sauce is slightly reduced.

Meanwhile, transfer roast to cutting board; tent with foil for 15 minutes. Slice roast and serve with sauce.