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August 17, 2021

Rack of pork with blackberries, mushroom puree, and La Belle Excuse balsamic cream

Ingredients (1 serving)

  • 1 rack of pork
  • 1 teaspoon of Dijon
  • ¾ cup of Panko
  • 1 sprig of rosemary
  • 1 bag of mushroom purees
  • 3 teaspoons of balsamic cream
  • 1 cup of blackberries cut in 2
  • 1 grey shallot, chopped
  • ¼ cup of red wine
  • 2 tablespoons of butter
  • Salt and pepper
  • Olive oil


  1. Preheat oven to 400°F.
  2. Chop rosemary and mix with panko.
  3. Season the pork with salt and pepper.
  4. In a skillet over medium-high heat, put olive oil and sear the rack of pork for about 2 minutes on each side. Remove from pan, brush with Dijon and cover with panko, and place in the oven for 20-25 minutes.
  5. In the same pan that was used for the meat, add the shallot and a tablespoon of butter and sauté for 2 minutes. Add the blackberries and continue cooking for 3 minutes. Deglaze the blackberries with the red wine and reduce them by half. Add 1 teaspoon of balsamic cream and the remaining butter. Set aside.
  6. Put the mushroom puree and the balsamic cream in a small pot. Stir to make it homogeneous and hot.
  7. When the meat is cooked, let it rest for 4-5 minutes.
  8. Cut the rack along with the bones, place it on a line of pure, and cover with the blackberry sauce.
  9. Serve with a salad of arugula and walnuts or hazelnuts or vegetables of your choice. (PS: The walnuts add crunch and enhance the taste of the mushrooms)
  10. You can also make only the sauce, chops with the puree and vegetables. Have fun without the hassle 🙂
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