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Rack of Pork with Orange Apricot Chutney
Prep Time:
25 minutes
Cooking Time:
1-1/2 hours
2 1/2 lb (1.1 kg) Canadian Pork Rib Roast, Rack
3 cloves garlic
1 Tbsp (15 ml) chopped fresh rosemary
1 Tbsp (15 ml)
1 tsp (5 ml) coarse sea salt
1 tsp (5 ml) canola oil
1 medium orange
1 cup (250 ml) dried apricots, diced
1/2 medium onion, finely chopped
1/2 cup (125 ml)
1 cup (250 ml)
1 tsp (5 ml) grated fresh ginger
1 tsp (5 ml) ground coriander
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. Roast at 325°F (160°C) for about 1-1/2 hours, or to an internal temperature of 155-160°F (68-71°C). Remove pork from oven. Tent loosely and let rest 10 minutes. Meanwhile, prepare chutney. Cut and mince 1 Tbsp/15 mL zest from orange. Squeeze juice 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.