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Rack of pork with Port (Carré de cerdo)

A sightly more complex recipe for an argentinian pork recipe with Port; this recipe will require a bit some planning ahead as the meat has to marinate in its marinade for 24 hours, or at least overnight… The cooked Port sauce gives this meal a unique taste...


* 4 lbs. rack of pork with ribs
* 1/3 cup olive oil
* 1/4 cup wine vinegar
* 1/2 cup white wine
* 1 sprig fresh thyme
* coarse salt and black pepper, to taste
* 2 tablespoons honey
* 1 lb. dried apricots
* 2 oranges for their juice
* 2 cups Port
* 1 sprig fresh rosemary
* 2 tablespoons corn starch

1) The day before, set the dried apricots to soak in the orange juice and put in the refrigerator. Clean the rack of pork, cutting all the extra fat; reserve

2) For the marinade, place in a bowl the chopped fresh thyme, the olive oil, the wine vinegar, the coarse salt, the freshly ground black pepper, plus the white wine and finally the honey; thoroughly mix all of these ingredients;

3) Put the pork rack in the marinade and let it marinate for about 24 hours in the refrigerator in a closed container.

Day when serving:

4) Take the meat from the refrigerator; set the rack of pork to cook in preheated oven at 300˚F and bake for approximately 50 minutes.

5) Pull the soaked apricots from the refrigerator and pour in a pan with the orange juice; simmer the apricots in the juice about 20 minutes, until they are tender

6) For the sauce, pour the port in a saucepan with the rosemary and cook a few minutes, until the alcohol has evaporated.

Dissolve the cornstarch in 2 or 3 tablespoons water, add it to port sauce and cook, stirring constantly, until sauce thickens. Filter preparation

6) Preparing each plate, placed at the base of the cooked apricots. Place the rack of pork over the apricots, sliced in individual ribs. Pour some port sauce over and serve, with a salad.