While pumpkin head and I are staying indoors because of the frigid cold, I thought I’d go back and write up one of my Christmas recipes.
This being a good diversion from Ebay.
Whew, that Ebay can be addicting. Although, I do sell on ebay, not just buy. I just buy more than I sell. 😉
I like for Christmas dinners to be nice, sometimes elegant but with all you have already spent on Christmas, you don’t want to break the bank on this meal. Because of this, I have found good use of pork roasts. Last year I did a crowned pork roast with gravy and this year I did a Sage Crusted Pork Rack with Pear Chutney.
Sage Crusted Pork Rack
(adapted from Southern Living)
- 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
- 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.
- 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.
~These are the instructions from Southern Living. I personally like my pork and little more done so I cooked mine for about 30 more minutes.~
(picture from before cooked – got a little crazy right before dinner and I didn’t get one after)