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Pork rack glazed with spiced honey, artichoke heart purée and wilted spinach |

Vegetables and Fruits, Pork

Pork loin roasted in the oven and coated with a honey flavored with allspice, a smooth and rich artichoke purée served with wilted spinach.


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


Recipe for 4 servings

For the pork rack glazed with four spice honey

1 Unit(s)
Pork rack (4 chops)
50 Ml
1 Tsp
Four spice mix
150 Gr
Red onion

For the artichoke purée

400 Gr
Artichoke heart
500 Ml
500 Ml
75 Ml
Olive oil

For the wilted spinach

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

Preparation time: 90 min

Preheat your four at 400 °F

  • General preparation

    Slice the red onion. Cut the cheese into cubes. Peel and cut the 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 with vegetable oil, sear the pork until you reach a golden brown coloration on high heat. Set aside.
    Add the red onion in the pan and sauté for 1-2 minutes.

    Transfer to a roasting pan, place the pork rack on top and drizzle with the spiced honey. Transfer to the oven at 350°F. Drizzle with spiced honey 2-3 times during cooking. Roast for about 1h-1h30 or until the inside reaches 52°C. Let the meat rest for at least 15 minutes in a warm place before cutting individual portions.

  • For the artichoke purée

    Use frozen artichoke hearts.  Add to a sauce pot with milk and water and cook for 10-15 minutes or until very tender.  

    Transfer to a blender with olive oil, salt and pepper and blend until nice and smooth.  

  • For the wilted spinach

    Just before serving, in a hot pan with a knob of butter add the spinach, white wine and chopped garlic. Season with salt and pepper.

  • To serve

    On each plate, make a nice quenelle of artichoke purée, a bit of wilted spinach and just beside a portion of pork.  Drizzle with the spiced honey.

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

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