Balsamumm, ginger and garlic glazed Rack of Pork.
Our Balsamumm goes perfectly well with pork, enhanced with ginger and fresh garlic, this mixture is simply exquisite. Wine and chicken broth are added to bottom of baking dish with carrots, butternut squash and Brussels sprout. Amalgamated with cooking juices and Balsamumm, vegetables are sweet and cooked to perfection!
|Prep time: 10 minutes|
|Cooking time: 45 minutes to 1h|
|Servings or yield: 4|
|Difficulty level: Easy|
|1 rack of pork with 4 ribs|
|30 ml (2 tablespoons) butter|
|30 ml (2 tablespoons) olive oil|
|For Balsamumm glaze|
|½ cup Balsamumm original|
|2 tbsp. fresh ginger, minced|
|2 tbsp. fresh garlic, minced|
|¼ cup white wine|
|250 ml (1 cup) chicken broth|
|To taste, salt and pepper|
|1 cup Brussels sprouts cut in half|
|1 cup carrots cut into 1-inch pieces|
|1 cup butternut squash cut into 1-inch cubes|
Preheat the oven to 400 ° F. Season pork generously with salt on all sides. In a large ovenproof skillet, heat oil and butter, and sear pork on all sides. Mix all ingredients for Balsamumm sauce and brush pork with mixture. Repeat process several times during cooking. Add all ingredients for broth into the pan, salt and pepper to taste. Add vegetables around pork rack and bake for 45 minutes to 1 hour. When ready, remove from oven cover Pork with foil and let rest 15 minutes before slicing and serving.