Wow. Was a little concerned making this for the first time for my family for Christmas and no previous reviews to go from. Made exactly as recipe decreed. Was right at 155 degrees to the tee using the times/temps suggested. Moist, tender and flavorful with a nice crust. And the pear chutney was delightfully complementary. It was a big hit and they were very impressed. I served the patio potatoes with it and green beans with buttered pecans. Yum!
Sage-Crusted Pork Racks with Pear Chutney
Photo: Melina Hammer; Styling: Iain Bagwell
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1 Hour, 5 Minutes
Total: 13 Hours, 55 Minutes
- 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
- 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.
Total time includes chutney.
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