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2 medium apples
4 green onions
4 garlic cloves, peeled and coarsely chopped
1/2 tsp dried sage leaves
1/2 tsp crumbled dried rosemary
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1/2 tsp salt
1 tbsp olive oil
8-rib rack of pork
1/2 cup dried melba toast bread crumbs, cracker or plain crouton crumbs
Peel, core and cut apples into chunks, then place in a food processor fitted with a metal blade. Slice onions and add to processor along with garlic, sage, rosemary, oregano, thyme, salt and oil. Pulse, using an on-off motion and scraping down sides occasionally, until finely chopped but not puréed. You don't want it mushy.
Trim outside fat from pork, leaving only a thin layer. If pork is tied with butcher's string, do not remove. With a very sharp knife, score fat coating on pork in a diamond pattern, cutting through fat layer just to, but not through, meat.
Rub apple mixture all over pork, including fat layer and ends of roast, but not bone side. Place bone-side down on a large shallow-sided baking sheet lined with foil. Sprinkle evenly with crumbs, then gently press crumbs into apple mixture. Cover pork with a tent of foil and refrigerate for at least 4 hours, but preferably overnight.
When ready to roast, remove pork from the refrigerator and leave at room temperature for about 1 hour.
Preheat oven to 325F (160C). Then roast pork, uncovered, for 2 hours for a 4-pound (2-kg) roast (about 30 minutes per pound/500 g) or until an instant-read thermometer inserted into centre of roast reaches 150F (65C). If there are any pan juices, do not baste roast with them because coating should be crispy. Remove roast from oven and let stand, covered loosely with a tent of foil, for at least 15 minutes before slicing into individual chops.
Calories 320, Protein 30.7g, Carbohydrates 10.4g, Fat 16.7g, Fibre 1.4g, Sodium 234mg.
A rack of pork is a tender, inexpensive pork loin roast with the bones left attached. Serve it whole or easily cut it into individual chops. If your supermarket doesn't carry it, ask a butcher to prepare it. Cover with our juicy apple and savoury herb puree, then a sprinkling of melba toast crumbs for golden crunch.
Place 1 large red-skinned apple in roasting pan after pork has roasted for 1 hour. Roast with pork until very tender, about 50 minutes. Then carefully remove baked apple from oven. Place in a bowl. Remove large pieces of apple skin and chop, then return to bowl. Remove any apple core and discard. Stir in 1 rounded tablespoon (15 mL) of your favourite chutney. If you like, mash with a fork until it has texture of applesauce. Serve with pork.