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Spiced Rack of Pork with Cranberry Chutney

1 hour 15 minutes Cook time 40 minutes Prep time 6 to 8 servings



Cranberry chutney


In The Oven

  1. Prepare the marinade. In an airtight container or resealable freezer bag, combine all marinade ingredients. Add rack of pork and toss to coat. Refrigerate for at least 6 hours (no more than 24 hours).
  2. Place oven rack in middle position and preheat oven to 150 °C (300 °F).
  3. Remove pork from marinade and drain. Heat oil and butter in a large oven-safe skillet set over medium-high heat and brown rack on all sides. Season with salt and pepper.
  4. Bake for about 1 hour or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F) for medium rare. Remove rack of pork from oven. Cover with foil and let stand for 15 minutes.
  5. Prepare the cranberry chutney. Melt butter in a large skillet over medium-high heat and brown shallot. Add cranberries and cook for about 5 minutes.
  6. Deglaze with vinegar and add sugar. Reduce by half. Season with salt and pepper. Let cool.
  7. Slice rack of pork between the ribs and serve with cranberry chutney.

Nutritional value (per serving)

  • 462 calories
  • 38 g of protein
  • 26 g of fat
  • 19 g of carbohydrates
  • 3 g of fibre
  • 14 g of sugar
  • 157 mg of sodium
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