Rack of Pork with Mushrooms and Balsamic Vinegar

15-20 minutes
2 hours 10 minutes
  • 1 duBreton Rustic Farm Pork centre-cut rack of pork
  • 6 cloves organic garlic, quartered and degermed
  • 1/4 cup (60mL) organic balsamic vinegar, divided
  • Sea salt and fresh ground pepper
  • 1 cup (250mL) dried wild mushrooms
  • 2 Tbsp. (30mL) organic butter
  • 6 sprigs organic fresh thyme
  • 8 cups (2L) fresh assorted organic mushrooms
Preparation steps
  1. Preheat oven to 425°F (210°C).
  2. Place pork in an oven-safe dish. Using the tip of a knife, make small incisions in meat and insert the garlic pieces. Brush pork with 2 Tbsp. (30mL) of balsamic vinegar and season generously. Place in oven, and sear for 30 minutes. Remove pork from oven and reduce temperature to 350°F (180°C).
  3. Add dried mushrooms to the dish, arrange the thyme sprigs over the pork and add 1-1/2 cup (375mL) water. Return to oven for 90 minutes or until internal temperature reaches 160°F (70°C).
  4. Ten minutes before pork is done, melt butter in a pan over medium-high heat and sauté fresh mushrooms for 5 minutes. Deglaze pan with remaining vinegar and season.
  5. Remove pork from oven, set pork aside, cover with aluminum foil and let rest for 5 to 10 minutes. Add drippings and dried mushrooms to sautéed mushrooms. Simmer for a few minutes while the meat is resting.
  6.  Slice pork between ribs, plate and top with mushroom and balsamic vinegar sauce. Serve with your favourite seasonal side dish.

Tips: Germ is the sprout in the centre of a clove of garlic. To remove the germ, slice the clove in half and use a paring knife to carefully pry the germ out. Use a meat thermometer to ensure the accuracy of the pork’s temperature.