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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.

Recipe by Southern Living December 2013

Gallery

Credit: Melina Hammer; Styling: Iain Bagwell

Recipe Summary test

hands-on:
1 hr 5 mins
total:
13 hrs 55 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Chef's Notes

Total time includes chutney.

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