The butcher at the Oak Tree market in Pender Harbour had some beautiful racks of pork on sale on the long weeken and Nancy bought an 8 bone rack for dinner. She searched on epicurious.com for recipe and she came up with Roasted Double Rack of Pork with Morel Mushroom Pan Sauce
Of course we did not have any morel mushrooms, but we did not let that deter us. we bought some other dried mushrooms at the IGA and started to make the sauce, but I am afraid if you want to see how to make this sauce you will have to follow the above link, as instead of taking care it we were doing this.
and the sauce ended up looking like this
and the house was full of smoke. The moral of this story is, if you are making a sauce that needs to reduce down a little, do not go sit on a sunny deck with a glass of wine and a couple of good friends.
Moving on the pork was delicious and this was the recipe.
1 rack of pork (or you could also use a boneless loin roast)
2 large garlic cloves
1 shallot
2 tablespoons of olive oil
2 tablespoons of fresh sage
1 sprig of fresh rosemary
salt and pepper.
Add everything except the pork in to a mini processor or chop very finely by hand whisking in the olive oil at the end, but mini processor is a lot easier.
Then make some slices on the pork and smear on the paste.
We roasted this until it was done just over an hour.
The juices had fallen in to the pan below and Nancy produced a wonderful sauce from these, though I am afraid I was busy dealing with salad and vegetables so I can not tell you what she did, but I think it was classic gravy making technique.
The pork was very moist and flavourful and my friends husband said it was one of the best meals he had ever had! Perhaps a bit of an exaggeration, but with farm fresh local potatoes, green beans and salad greens it was really a wonderful meal. Just imagine if we had not burnt the mushroom sauce!
Of course we did not have any morel mushrooms, but we did not let that deter us. we bought some other dried mushrooms at the IGA and started to make the sauce, but I am afraid if you want to see how to make this sauce you will have to follow the above link, as instead of taking care it we were doing this.
and the sauce ended up looking like this
and the house was full of smoke. The moral of this story is, if you are making a sauce that needs to reduce down a little, do not go sit on a sunny deck with a glass of wine and a couple of good friends.
Moving on the pork was delicious and this was the recipe.
1 rack of pork (or you could also use a boneless loin roast)
2 large garlic cloves
1 shallot
2 tablespoons of olive oil
2 tablespoons of fresh sage
1 sprig of fresh rosemary
salt and pepper.
Add everything except the pork in to a mini processor or chop very finely by hand whisking in the olive oil at the end, but mini processor is a lot easier.
Then make some slices on the pork and smear on the paste.
We let this sit for about an hour though the recipe suggests over night in the fridge (which would have required some forethought) or 2 hours at room temperature. Since it was such a lovely day we decided to barbecue it rather than roasting. So I placed the roast on the top shelf of the barbecue with a roasting tray underneath, and turned the other side of the barbecue on to high)
The juices had fallen in to the pan below and Nancy produced a wonderful sauce from these, though I am afraid I was busy dealing with salad and vegetables so I can not tell you what she did, but I think it was classic gravy making technique.
One can hardly be blamed for being distracted by such a beautiful view, great friends and wine.
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