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Roasted Rack of Pork with Chestnut Apple Stuffing & Brown Butter Sage Sauce

Nathan Michael & Julia Flowers
Servings

6 to 8

Prep Time

25 minutes

Cook Time

1.5 hours

Protein

46g/serving

Elegant, seasonal, and deeply aromatic, this Roasted SRF Kurobuta Rack of Pork is a showstopping centerpiece that brings together rich, tender heritage pork and the warm, herbal brightness of sage and orange. With its beautifully scored fat cap rubbed in garlic, sage, and citrus zest, the roast develops a golden crust while staying succulent inside. Served over a bed of chestnut apple stuffing and finished with a drizzle of nutty brown butter sage sauce, this dish delivers a festive flavor profile ideal for holiday gatherings or fall and winter entertaining.
sliced roasted rack of pork plated with stuffing

Ingredients

  • 1 SRF Kurobuta Rack of Pork
  • 1 tablespoon minced garlic
  • 2 sprigs fresh sage, finely chopped
  • 1 tablespoon olive oil
  • Zest of 1 orange
  • Kosher salt and black pepper, to taste

Chestnut Apple Stuffing with Brown Butter Sage Sauce

  • 4 tablespoons butter, plus more for greasing
  • 1 small onion, chopped
  • 1 large apple, peeled and chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 lb day-old white bread, torn into ½-inch cubes (approx. 10 cups)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 large egg, beaten
  • 2 cups chicken stock
  • 2 to 3 teaspoons Diamond Crystal Kosher Salt
  • 1 teaspoon ground black pepper
  • 1½ cups cooked chestnuts, roughly chopped
  • 2 to 3 small apples, for optional garnish
  • 1 stick butter (for sauce)
  • 1 sprig whole sage leaves

Directions

  1. Preheat the oven to 375°F.
  2. In a small bowl, mix together the garlic, chopped sage, olive oil, and orange zest to form a paste.
  3. Place the rack of pork fat side up on a roasting rack in a pan.
  4. Score the fat cap in a crisscross pattern and season generously with kosher salt and black pepper.
  5. Rub the garlic-sage paste evenly all over the surface of the pork.
  6. Roast for 45–50 minutes, then reduce heat to 325°F and continue roasting until the internal temperature reaches 145°F.
  7. Remove from the oven and let rest for at least 20 minutes before carving.

Chestnut Apple Stuffing with Brown Butter Sage Sauce

  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish with butter.
  2. In a large skillet, melt 4 tablespoons butter over medium heat. Add the onion, celery, and apple and cook for 5 minutes. Season lightly with salt.
  3. Stir in garlic and cook for 1 more minute. Add chopped sage and cook for another minute. Turn off heat.
  4. In a large mixing bowl, combine the torn bread, parsley, and thyme.
  5. Add the egg, chicken stock, and sautéed vegetable mixture. Stir gently to combine.
  6. Season with kosher salt and pepper, then fold in the chopped chestnuts. The stuffing should be well-coated but not soggy.
  7. Transfer to the prepared baking dish and bake uncovered for 35–40 minutes, until golden on top.
  8. In a small saucepan, melt 1 stick of butter over medium-low heat until browned and nutty. Add sage leaves and fry until crisp. Remove from heat.
  9. Serve stuffing on a platter with slices of pork arranged over the top and drizzle with brown butter sage sauce. Garnish with sautéed apples or crispy sage, if desired.