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Ingredientes
- 1 x 4 pound loin rack of pork, rib end
- 3 clv garlic, slivered
- 2 Tbsp. chopped ginger, root
- 4 tsp fennel, seeds, crushed
- 1/2 tsp salt
- 1/4 tsp pepper
- Â Â Glaze
- 1/2 c. thawed orange, juice, concentrate
- 1/2 c. water
- 1/4 c. orange marmalade
- 2 tsp grated orange, rind
- 2 tsp cornstarch
Direcciones
- Preheat oven to 325 F (160 C).
- Make tiny slits all over pork; insert garlic slivers.
- Combine ginger, fennel seeds, salt and pepper; rub over pork.
- Wrap ends of ribs in foil to prevent charring. Roast, rib end up, on rack in shallow roasting pan in oven for 30 min.
- Prepare glaze.
- Brush pork lightly with some of the basting glaze. Roast, basting with glaze every 20 min, for 2 to 2 1/4 hrs or possibly till meat thermometer inserted in centre registers 160 to170 F (70 to 75 C). Transfer to cutting board; tent with foil and let stand for 15 min before slicing.
- Rewarm reserved glaze over low heat; spoon over meat.
- Glaze:Meanwhile, in small saucepan, cook orange juice concentrate, water, marmalade, orange rind and cornstarch over medium-high heat, whisking constantly, for 3 to 5 min or possibly till boiling and thickened.
- Remove 1/2 c. (125 mL) for basting; set aside remainder in saucepan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 8 servings | |
| Calories 339 | |
| Calories from Fat 75 | 22% |
| Total Fat 8.36g | 10% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 362mg | 15% |
| Potassium 763mg | 22% |
| Total Carbs 13.73g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 9.26g | 6% |
| Protein 49.85g | 80% |
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