Rack of Pork with Orange Apricot Chutney

[cappuccino]

Source: ww.PutPorkOnYourFork.com

Yield: Serves 6

Cooking Time: 1-1/2 hours Preparation Time: 25 minutes

Ingredients

1 Ontario pork loin rib roast,

rack about 2 1/2 lbs (1.1 kg)

3 cloves garlic

1 tbsp (15 mL) each chopped fresh rosemary and coarse black pepper

1 tsp (5 mL) coarse sea salt

1 tsp (5 mL) vegetable oil

1 cup (250 mL) dried apricots, diced

1 medium orange

1/2 medium onion, finely chopped

1/2 cup (125 mL) brown sugar

1 cup (250 mL) cider vinegar

1 tsp (5 mL) each grated fresh ginger and ground coriander

Cooking Instructions

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 (160°C) for about 1-1/2 hours, or until an internal temperature of 155°F (68°C) is reached on a meat thermometer.

Meanwhile, prepare chutney: Cut and mince one tablespoon (15 mL) 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.

Nutritional Information

Rack of Pork w. Orange Apricot Chutney (1/6 of recipe)

Calories 367

Fat 6.4 g

Saturated 2.3 g

Monounsaturated 2.3 g

Polyunsaturated 1 g

Cholesterol 105 mg

Sodium 171 mg

Carbohydrate 33.7 g

Fibre 1.5 g

Protein 43 g

Credit: www.newscanada.com