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.
Roasted fruit chutney
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.