Brined Roast Rack of Pork with Apple Chutney and Sour Mash Sauce

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the best rack of Pork i ever made , easy and fantastic,

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Made it for Thanksgiving and it was wonderful. My rack was about 5 1/2 lbs and was done to perfection at 150F in 40 minutes. I served it with roasted parsnips, turnips, carrots & red onion - roasted in the pan with the rack. Apple chutney & sause were wonderful. Sausage & chestnut dressing, cranberry sauce completed the Thanksgiving dinner. Thank you, Bobby, for a great meal and a super alternative to turkey.

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Best ever! Wow we were completely surprised with this recipe. Our guests had to resist from licking their plates. The pork, chutney and sour mash sauce worked perfectly together.

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Made three 3 lb roasts with just the sour mash sauce. Deeeeelicious. Cooked to about 150 degrees and was perfectly tender and juicy. Still had some pink color

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I tried this the first time for Christmas dinner. It was excellent.
I used a 7lb. whole tenderloin. I followed the timing and Temp. as it was given. My family loved it and my grandaughter wants it for her birthday. The brine made the roast so juicy!!!!

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Fantastic. I totally messed up on the apple chutney, too much ginger (fresh ginger is really strong. The rack of pork however was amazing. Great spice, juicy for every piece, even the end pieces. I seared the sides and roasted at 350 degrees for and hour and half. Took it out at 165 degrees internal and thought I over did it. It was actually fantastic and all the guests complemented the dish. Thanks bobby!

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Wonderful! Everyone raved about this and there were no leftovers. Meat was succulent and tasty. Our house is alcohol free so I left out the JD and, and used 2 tablespoons of molasses instead; we didn't miss a thing. Hard part is finding the cut of meat at the store.

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This is amazing!!! I totally impressed my boyfriend by making this for dinner last night. I cook all the time and he said by far that this is his favorite dish!!! I would make this again and again.

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WOW this was absolutley amazing. I made this for family that came to visit and I was instantly a SUPER STAR. Just follow the recipe exactly as bobby says and you can't lose. I used the 5 cups of broth and just let it reduce down. It came out perfect. Just be careful of the flames....with 2 cups of whiskey...they can get BIG!! Thanks Bobby....You really knocked it out of the park with this one !!!!

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This is not a typo. You simmer the sauce till it cooks down. Just follow the insttructions in the recipe. It takes a little time but really intesifies the flavor.