Carre ' orange pork and tarragon

2_06051 CARRE ' TARRAGON PORK INGREDIENTS for 4 PEOPLE a big carrot, a celery stalk, 5 oranges, 2 tablespoons of peanut oil?, 2 cloves garlic, 1 teaspoon dried tarragon, a rack of pork in milk from a kg, 2 tablespoons cider vinegar, 30 g butter, 2 tablespoons chopped fresh tarragon, 1/2 juice lemon, grated nutmeg, salt, pepper.

Clean, grate the carrot and celery; grate the rind of a? Orange and collect the juice of 2 oranges.

In a saucepan, pour the juice and orange zest, olive oil, crushed garlic, dried tarragon, carrot, celery and grated nutmeg, salt and pepper; lean in the middle of the rack of pork and let it marinate for 4 hours in the refrigerator, time from time to time.

Preheat oven to 210° Check the rack of pork, place it on a plate for Browning, add the marinade and cook for an hour and 15 minutes, flooding on a regular basis.

Check out the 2 oranges zest forming a band, squeeze citrus rind and cut into sticks; Saute them for 3 minutes in boiling water, then rinse.

Check out the pig, defatted cooking sauce with the orange juice and vinegar, bring to a boil and let it reduce for 5 minutes, scratching the bottom.

Pass the sauce to the colander, add zest and bring to boil 3 minutes.

Away from heat, add butter, fresh tarragon and lemon juice.

Peel the last Orange and cut into rings.

Cut the roast into slices, sprinkle with the sauce, surround it with orange slices and serve.