Martin Bros. Recipes

Montreal Smokehouse Maple Rack of Pork with Lemon Cream Sauce & Fall Vegetable Blend

Keywords: Pork

Added: October 11, 2018


1 each Smithfield DURoC Rack of Pork (928100)

As needed Roland Pomace Olive Oil (620390)

As needed McCormick Grill Mates® Montreal Steak® Seasoning (471181)

As needed McCormick Grill Mates® Smokehouse Maple Seasoning (470061)

PREP | Preheat oven to 425°F. Mix seasonings together. Rub rack of pork with olive oil. Rub on the seasonings mixture. Place rack of pork onto a baking rack; roast for 15 minutes. Reduce oven to 325°F; continue to roast until internal temperature reaches 135-140°F and then rest rack of pork for at least 15 minutes so the internal temperature rises to 145°F.



1/2 cup Anchor Unsalted Pure New Zealand Butter (929750)

1/2 cup Flour

1/4 cup White Wine

2 cups Chicken Stock made from Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900)

1-1/2 cups Anchor Chef’s Heavy Cream (929770)

1/2 cup Paris Brothers Cervasi® Lemon Juice (733120)

1 Tbsp Kraft Heinz Grey Poupon Dijon Mustard (560170)

1 Tbsp Wholesale Minced Garlic (391021)

PREP | Melt butter in a sauce pan; add flour; cook on low for at least 10 minutes. In a second sauce pan, reduce wine to half; add chicken stock; bring to a simmer. Slowly add wine and chicken stock mixture to the butter and flour roux, continuous whisking. Add remaining ingredients. Bring to a simmer. Simmer for another 5-10 minutes.



3 cups Capital City Zucchini Squash (361451), cut into wedges

3 cups Capital City Yellow Squash (361456), cut into wedges

3 cups Capital City Sweet Potatoes (366310), peeled, cubed

3 cups Wholesale Brussels Sprouts (377590), halved

1-1/2 cups Capital City Red Onions (361112), cut into wedges

As needed Roland Pomace Olive Oil (620390)

As needed McCormick Grill Mates® Vegetable Seasoning (470201)

PREP | Preheat oven to 375°F. Toss all vegetables together with olive oil and seasoning. Lay out onto a baking sheet. Roast until tender.

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