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Ingredients

• 2 pork loin racks, each rack containing 6 ribs
• 2 pork loin racks, each rack containing 6 ribs
• 12 whole pitted prunes, soaked in cognac
• 4 Tbsp lard, vegetable oil or butter
• 1 onion, thinly sliced
• 1 carrot, thinly sliced
• 4 cloves garlic, minced
• 1 qty Wild Rice Stuffing
•  
• Salt Rub (per 500g of pork)
• 2 tsp flaked salt
• ½ tsp freshly ground black pepper
• 1 tsp each sage, thyme, and a bay leaf
• Pinch allspice
• 1 clove garlic, mashed
• 2 tsp flaked salt
• ½ tsp freshly ground black pepper
• 1 tsp each sage, thyme, and a bay leaf
• Pinch allspice
• 1 clove garlic, mashed
•  
• Gravy
• 1 cup white wine
• 4 Tbsp chopped shallots
• 3 Tbsp butter
• ½ cup thickened cream
• Flaked salt, to taste
• Freshly ground black pepper, to taste

Description

Blackbook Cooking