Oven-roasted Pork Loin Rack “No Regret” with California Raisin and Golden Curry Sauce
By Sam Hemwattikits
Add raisins to the golden curry sauce, roast the pork loin and serve with love.
- 1 pork loin rack (about 3-1/2 pounds), boned and frenched
Golden Curry Sauce
- 2 teaspoons unsalted butter
- 1 teaspoon minced shallots
- 1 teaspoon minced garlic
- 1 teaspoon curry powder
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken stock
- 1 1/4 cups California raisins, chopped
- 1/2 cup chopped fresh basil
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
Preheat oven to 300°F. Place pork loin rack in a small roasting pan. Roast for 1 hour or until internal temperature is 150°F.
In a medium saucepan over medium heat, melt butter. Add shallots, garlic and curry powder; sauté for 1 minutes. Add coconut milk, chicken stock, raisin and basil. Bring sauce to a boil; lower heat and simmer 10 minutes. Season with salt and pepper.
Slice pork loin and arrange on a warm serving platter. Drizzle sauce on top and serve.
Nutrition Facts Per Serving
Calories 540 (67% from fat); Total Fat 40g (sat 20g, mono 14g, poly 3g, trans 0g ); Cholesterol 105mg; Protein 28g; Carbohydrate 17g; (Dietary Fiber 2g; Sugars 15g; ); Iron 3mg; Sodium 300mg; Calcium 57mg; Potassium 622mg
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