Ingredients
4 chop pork rack, approx. 3 lb (1.5 kg) Sage Paste 2 tbsp (25 mL) chopped fresh sage 1 tsp (5 mL) chopped fresh thyme 2 tbsp (25 mL) chopped parsley 2 tsp (10 mL) chopped garlic 1 tsp (5 mL) chopped anchovies 2 tsp (10 mL) cracked fennel seeds 1 tsp (5 mL) grated lemon rind 2 tbsp (25 mL) Dijon mustard cup (50 mL) olive oil Salt and freshly ground pepper Sauce 1 cup (250 mL) chicken stock (homemade or low-sodium) 1 tsp (5 mL) tomato paste Fried Sage 1 tbsp (15 mL) vegetable oil 12 sage leavesDescription
A Favourite In Our Test Kitchen Because The Pork Is So Juicy. Serve This Elegant Meal With Rapini And Orzo, Which You Finish With A Little Cream And Chives. You Can Omit The Anchovies But They Give A Slight Background To The Sauce That You Could Never Ide
Liquor Control Board Of Ontario
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