Pork rack glazed with spiced honey, artichoke heart purée and wilted spinach
Mains, Pork, Vegetables and Fruits
Pork loin roasted in the oven and coated with a honey flavored with allspice, a smooth and rich artichoke purée served with wilted spinach.
IngredientsRecipe for 4 persons
For the pork rack glazed with four spice honey
For the artichoke purée
For the wilted spinach
- Olive oil
- Vegetable oil
- Salt and pepper
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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