Roasted Suckling Pig Loin with Candied Fruit–Stuffed Apple

Roasted Suckling Pig Loin with Candied Fruit–Stuffed Apple

Meat

The gourmet table at Cidrerie Lacroix offers particularly flavourful menus and dishes that showcase products from here.

Among the many tempting creations developed in-house, la Ferme Rose des Vents chicken or the Mac ’N’ Cheese highlighted by a delicious creamy fromage d'Oka sauce perfectly reflect the philosophy promoted by Aliments du Québec.

By favouring seasonal, always-fresh menus recognized by the Aliments du Québec au menu program, the “From Farm to Table” offering not only highlights orchard products, but also promotes the remarkable work of local producers selected for their commitment.

This recipe, developed by chef Alexis Guyon of the Cidrerie Lacroix restaurant in collaboration with Tastet and Aliments du Québec, “allowed us to focus on fresh, seasonal products, and we absolutely wanted to prioritize foods from Québec,” explains Brigitte Stakou, Commercial Activities Manager at Cidrerie Lacroix. Indeed, aside from a few exotic spices, all the elements of this delicious recipe come from here: suckling pig rack, cranberries, currants, carrots, and pepper squash. The final result is a beautiful dish to enjoy with family or friends.

Photo credit : Madeleine Plamondon

En collaboration avec

Ingredients

Pork rack

1 bone-in suckling pig rack
Salt
Pepper
Meat glaze
100 ml veal stock
250 ml boiling water

Nantes carrots

4 Nantes carrots
A pinch of salt
A pinch of pepper
15 ml local sunflower or camelina oil

Roasted acorn squash

1 acorn squash
2.5 g salt
2.5 g pepper
15 ml local sunflower or camelina oil

Instructions

Meat glaze

Reduce the veal stock in the boiling water.
Apple stuffed with mincemeat and braised in cider.
Mix all ingredients and let simmer gently until compoted.
Core the apples, then stuff them with the mixture.
Reduce the cider in a separate saucepan, then add it back to the other ingredients.
Bake in the oven for 30 minutes.

Nantes carrots

Clean the carrots and cut them in half.
In a bowl, season the carrots with salt and pepper. Add the oil and mix.
Bake at 325°F for 30 minutes.

Roasted acorn squash

Slice the squash crosswise into pieces about 1 cm thick. Remove the seeds, then season with salt, pepper, and oil.
Bake at 375°F for 20 minutes.
Suckling pig rack with meat glaze.
Season the suckling pig rack.
In a skillet over medium heat, sear on each side for about 7 to 8 minutes.

Plating

Arrange the squash slices in a half-circle on one side of the plate.
Add the carrots partially over the squash, then place the stuffed apple opposite the carrots.
Set the suckling pig rack on the vegetables, bone side up.
Spoon the meat glaze over the suckling pig rack.