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Culinary academy
Our recipes have been developed by Melanie Marchand magazine 7 Days as well as the Culinary Academy of Montreal .
Roast Duck Magret with Cranberry- Apple Syrup Sauce
Sweet and Sour Apple Syrup Chicken
Asian Pork Tenderloin with Hoisin-Cataphard apples
Coconut, Apple and Syrup Muffins
Grilled Peach Salad with Rosemary-Prosciutto and Apple Syrup
Thyme-Butter Roasted Turkey with Apple Syrup
Turkey Bolognaise Sauce with White Wine and Apple Syrup
Rack of Pork with Mustard, Apple Syrup and Thyme
Apple, Pear and Apple Syrup Sorbet
Apple Chips in Apple-Vanilla-Cinnamon Syrup
Apple Syrup Glazed Chicken with Cider Sauce
Waldorf salad with Apple Syrup and Apple Butter Vinaigrette
Apple Syrup Poached Apples with Vanilla and Ginger
Sambuca-flambé Grilled Doré-Mi Cheese with Apple Syrup
Turkey Millefeuilles with Spinach, Goat Cheese and Apple Syrup
Rack of Pork with Mustard, Apple Syrup and Thyme
Ingredients
| 60 ml (1/4 cup) | Cataphard Orchards & Son inc. Apple syrup |
| 45 ml (3 tbsp.) | Dijon mustard |
| 1 | rack of pork, 1.2 kg (3 lbs) |
| 15 ml (1 tbsp.) | olive oil |
| To taste | freshly ground “fleur de sel” and pepper |
| 4 - 6 | figs, cut in half |
| 6 | shallots, peeled and cut in half |
| 60 ml (1/4 cup) | traditional apple juice |
| 60 ml (1/4 cup) | Cataphard Orchards & Son inc. Apple syrup |
| To taste | a few sprigs of fresh thyme |
Method
1. Preheat the oven to 200°C (400°F).
2. With a sharp knife, trim fat on the top of the pork. Brush with oil. Season.
3. In a bowl, mix apple syrup and mustard. Spread half of the mixture on the pork.
4. In a roasting pan, pour apple juice and add fresh herbs to taste. Insert grill and add the roast.
5. Put roast in the oven and cook for 20 minutes at 200°C (400°F). Reduce heat to 180°C (350°F) for approximately 40 minutes, or the duration of cooking time according to weight (20 minutes per pound). Baste the roast with the mustard-apple syrup mixture twice during cooking.
6. Remove from oven. Tent with aluminum foil and let stand for 5 to 10 minutes.
7. During this time, heat 30 ml (2 tbsp.) of butter in a non-stick pan and sweat the shallots for 2 minutes.
8. Add figs and cook for 2 to 3 minutes. Deglaze the pan with apple syrup. Remove from heat.
9. Slice, serve and share the pork chops with cooking juices (from the bottom of the pan) accompanied by the figs in syrup.
Note
• Delicious as leftovers when sliced thinly atop a salad, in an Asian soup, in a sandwich with garlic mayonnaise and arugula lettuce…
• Do not overcook the pork – it’s better when it’s pink!
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