Preview

Pork rack glazed with spiced honey, mashed potatoes with migneron de charlevoix cheese, wilted spinach

Mains, Pork

Pork loin roast in the oven and coated with a honey flavored with allspice, mashed potatoes so aligot Migneron Charlevoix cheese, served with a fallen spinach with butter and garlic.

Ingredients

Recipe for 4 persons

For the porck rack glazed with four spice honey

1 Unit(s)
Pork rack (4 chops)
120 Ml
Honey
5 Ml
Four spice mix
2 Unit(s)
Red onion

For the potato mash

600 Gr
Yukon gold potatoes
100 Gr
Migneron de charlevoix cheese
100 Ml
35% cooking cream
50 Gr
Butter

For the wilted spinach

200 Gr
Spinaches
1 Clove(s)
Garlic
20 Ml
White wine
  • Vegetable oil
  • Salt and pepper
  • Butter

Preparation time: 90 min

Preheat your four at 425 °F

  • General preparation

    Slice the red onion. Cut cheese into cubes. Peel and cut potatoes into cubes and put them in cold water. Chop the garlic finely.

  • For the roasted pork rack

    In a small saucepan, heat the honey over low heat with the mixture of spices for 5 minutes. Season the pork with salt and pepper. In a hot pan, drizzled with vegetable oil, sear every side until you reach a golden brown coloration on high heat. Set aside. Add the red onion, and sauté for 1 to 2 minutes. Transfer to a raosting pan place the pork rack on top, and drizzle with the spiced honey. Place inside the oven set it to 350 ° F. Drizzle with spiced honey 2-3 times during cooking. Roast for about 1h-1h30 until the inside reaches 68 ° C. Let the meat rest for at least 15 minutes in a warm spot before cutting into individual ribs.

  • For the mashed potato

    In a saucepan, place the cubed potatoes, cover with cold water and add some salt. Bring water to boil and simmer over medium heat for 20-25 minutes until tender. Drain. Make a puree with a potato masher. Gradually mix in the cheese Migneron, add the butter and hot cream. Season with salt and pepper and set aside.

  • For the wilted spinach
    Just before serving, in a hot pan, add a knob of butter and drop the spinach, white wine and chopped garlic. Season with salt and pepper.
  • To serve
    In each plate, place a scoop of mashed potatoes, a few wilted spinach, and finally a pork chop drizzled with some spiced honey.

Starting your roast in a cold oven will allow the meat to cook slowly and result in a pork rack really tender and juicy.

Share this unique and tasty
experience

Private and Corporate Events