COFFEE ROASTED RACK OF PORK
The coffee gives a subtle undertone to the pork and depth and edge to the sauce. Use mild full-flavored coffee not espresso.
(for 6)
1 rack of pork consisting of 6 chops - 3 1/4 lbs (1.6 kg)
Salt and freshly ground pepper
Dijon mustard - 2 tbsp (25ml)
Chopped fresh rosemary - 1 tbsp (15ml)
Coffee - 1 cup (250ml)
Brandy - 1 tbsp (15ml)
Chicken stock - 1/2 cup (125ml)
Table cream - 1/4 (50ml)
Granulated sugar - 1 tbsp (15ml)
OPTIONAL
Cold water - 1 tbsp (15ml)
Cornstarch - 1 tsp (5ml)
1. Remove the meat from the fridge. Pat dry the meat, season, then spread mustard onto the fat side, sprinkle over the chopped rosemary.
2. Preheat oven to 400F (200C).
3. Place the pork in roasting pan, bone side down. Roast for 15 minutes and then reduce temperature to 325F (160C). Continue to cook for 2 hours or until an instant-read thermometer registers 165F or 74C, when inserted into the center of the roast away from the bone. Remove from the roasting pan and allow to sit loosely covered with foil for 15 minutes. (The roast will continue to cook)
4. Pour off any fat from the roasting pan, add coffee and brandy then bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce by a quarter, then pour through a fine sieve into a saucepan. Add stock, cream and sugar and continue to boil until slightly thickened. Season. If you want a thicker sauce, mix water and cornstarch together and whisk into hot coffee mixture.
5. Remove string from the roast and slice into chops. Serve with sauce.
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