Sage-Crusted Pork Racks with Pear Chutney

Southern Living DECEMBER 2013, Page 158.
Photo by LRay W.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • RACK

  • 3

    cups firmly packed fresh sage leaves (about 4 [1-oz.] packages)

  • 3

    garlic cloves

  • 7

    teaspoons kosher salt, divided

  • 1 1/4

    cups olive or canola oil

  • 2

    tablespoons orange zest

  • 1 1/2

    teaspoons dried crushed red pepper

  • 2

    (3 1/2- to 4-lb.) 6-rib bone-in pork loin roasts, chine bones removed

  • PEAR CHUTNEY

  • 5

    ripe pears, peeled and diced

  • 4

    tablespoons olive oil, divided

  • 1

    large red onion, cut into 1/2-inch slices

  • 1/3

    cup golden raisins

  • 3

    garlic cloves, minced

  • 1

    teaspoon grated fresh ginger

  • 1

    tablespoon sugar

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground cloves

  • 1/4

    teaspoon dried crushed red pepper

  • 1/3

    cup red wine vinegar

  • 1/3

    cup maple syrup

  • 1/4

    cup fresh flat-leaf parsley

  • Salt and pepper to taste

Directions

RACK 1. Process sage, garlic, and 1 tsp. salt in a food processor 30 to 45 seconds or until finely chopped. Add oil and next 2 ingredients; process 10 to 15 seconds or until blended. Rub mixture over roasts. Cover and chill 10 to 12 hours. 2. Let roasts stand at room temperature 30 minutes. Preheat oven to 500°. Place roasts on a lightly greased wire rack in a roasting pan. Sprinkle remaining 6 tsp. salt over roasts. 3. Bake at 500° for 30 minutes; reduce oven temperature to 325°, and bake 1 hour and 15 minutes or until a meat thermometer inserted into thickest portions registers 155°. Let roasts stand 30 minutes before serving with chutney. PEAR CHUTNEY Cook pears in 2 Tbsp. hot olive oil in a Dutch oven over medium heat, stirring occasionally, 15 to 20 minutes or until tender. Transfer to a bowl; wipe Dutch oven clean. Heat 2 Tbsp. olive oil in Dutch oven over medium heat. Add onion; sauté 8 to 10 minutes or until tender. Add raisins, garlic, and ginger; sauté 5 minutes. Add sugar, cinnamon, cloves, and dried crushed red pepper, and cook, stirring constantly, 1 minute or until spices are fragrant. Stir in vinegar and maple syrup, and cook 3 to 5 minutes or until reduced by half. Stir in pears; cook, stirring constantly, 5 minutes. Stir in parsley. Season with salt and pepper.

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