Rack of pork with thyme and roasted pineapple

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Preparation

Lay rack of pork flat on a plate.

In a bowl, mix all spices to make a rub: crushed pepper, garlic, cumin, cinnamon, anise, salt, sugar and clove. Coat all surfaces of the pork with rub, rubbing in well. Lay the rack back on the plate, adding any remaining spice rub. Cover with cling wrap and refrigerate overnight (12 to 24 h).

Preheat oven to 230 °C (450 °F). In the meantime, place meat on the counter to allow rack of pork to reach room temperature.

Place pineapple pieces in the centre of a baking sheet (or an adequately sized ovenproof skillet). Then place thyme and laurel leaf directly on top, as well as the rack of pork, flavouring the lot with the herbs and ensuring their stability. While meat cooks, its juices will give all its savour and its flavour to the fruit.

Pour olive oil onto meat and place in the oven at 230 °C (450 °F) for about 30 minutes in order to sear the meat at a high temperature.

Using a spoon, baste meat with pan juices a few times during roasting.

After 30 minutes, lower oven temperature to 150 °C (300 °F) and allow meat to cook for another 30 minutes, approximately, while continuing to baste frequently.

Remove roast. Let the meat stand for about 20 minutes, placing pineapple slices on top. Throw herbs away.

Slice fruit thinly and set aside.

Portion out meat, plating one rib per person. If flesh is still too pink, you can quickly sear it on each side on the barbecue. Top each rib with a few pineapple slices.

This recipe can also be enjoyed with a Mexican twist: simply place pork meat in tacos along with pineapple slices and your choice of a hot sauce!

Source: Martin Juneau