Sage-Crusted Pork Racks with Pear Chutney

Southern Living
Sage-Crusted Pork Racks with Pear ChutneyRecipe
Photo: Melina Hammer; Styling: Iain Bagwell
These mouthwatering Sage-Crusted Pork Racks topped with a spiced Pear Chutney are the perfect main dish for your holiday dinner. Have your butcher French the bones of your pork loin roasts for a more elegant presentation.


Makes 8 to 10 servings


+ Add To Shopping List
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


Hands-on: 1 Hour, 5 Minutes
Total: 13 Hours, 55 Minutes

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.

Created date

October 2013