Sage-Crusted Pork Racks with Pear Chutney

Name: Sage-Crusted Pork Racks with Pear Chutney
Prep time: 13 h 55 min
Cook time: 13 h 55 min
Total time: 13 h 55 min
Yield: 10
Cuisine: Global
Ingredients: 296 milliliters olive or canola oil; 3 garlic cloves; 7 teaspoons kosher salt, divided; 2 Tbsps orange zest; 10 servings Pear Chutney; 3 kilograms 6-rib bone-in pork loin roasts, chine bones removed; 2 teaspoons dried crushed red pepper; 710 milliliters firmly packed fresh sage leaves (about 4 [1-oz.] packages)

Sage-Crusted Pork Racks with Pear Chutney is a gluten free, dairy free, and whole 30 main course. This recipe serves 10. One portion of this dish contains approximately 73g of protein, 17g of fat, and a total of 571 calories. Head to the store and pick up canolan oil, pepper, pork loin roasts, and a few other things to make it today. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert.

Instructions

Process sage, garlic, and 1 tsp. salt in a food processor 30 to 45 seconds or until finely chopped.

Ingredients you will need

Garlic

Sage

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Cooking Oil

Dry Seasoning Rub

Let roasts stand at room temperature 30 minutes. Preheat oven to 50

Equipment you will use

Oven

Place roasts on a lightly greased wire rack in a roasting pan.

Equipment you will use

Roasting Pan

Wire Rack

Sprinkle remaining 6 tsp. salt over roasts.

Ingredients you will need

Salt

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 15

Ingredients you will need

Meat