Rack of pork with orange apricot chutney.
Rack of pork with orange apricot chutney
Courtesy Photo/NEWS CANADA
1 Ontario pork loin rib roast, rack about 2 1/2 lbs
3 cloves garlic
1 tbsp each chopped fresh rosemary and coarse black pepper
1 tsp coarse sea salt
1 medium orange
1 tsp vegetable oil
1 cup dried apricots, diced
1/2 medium onion, finely chopped
1/2 cup brown sugar
1 cup cider vinegar
1 tsp each grated fresh ginger and ground coriander
Prepare rib roast:
Trim excess fat from roast. Cut garlic cloves into small slivers. With a small, sharp knife cut incisions all over pork, as many as there are garlic slivers. Insert slivers into incisions. Combine rosemary, pepper, and salt. Rub mixture all over pork and roast at 325 F for about 1 to 1/2 hours or until an internal temperature of 155 F is reached on a meat thermometer.
Chutney
Cut and mince one tbsp zest from orange. Combine all remaining ingredients, including all juice from orange. Bring to a simmer in a small saucepan over medium heat. Continue simmering until chutney becomes "jammy' about 30 minutes.
Slice pork between ribs and serve with chutney, warm or at room temperature.
~ Recipe courtesy of News Canada