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Recipe: Sage-Rubbed Pork Rib Roast and Curry Pumpkin Soup

October 12, 2011
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My sage has survived the first frost.

Oh, after the little bit of snow slush that fell from the sky last weekend, I am ready to get out my winter recipes. Here are a soup and main dish that are perfect for a little get together with friends.

Sage-Rubbed Pork Rib Roast (serves 8 )

  • 6 to 8 cloves garlic, coarsely chopped
  • 1/2 c. packed fresh sage leaves
  • 1/2 c. olive oil (virgin)
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper
  • 2 Tbsp. maple syrup
  • 1 Tbsp. balsamic vinegar
  • 2 yellow onions peeled and quartered
  • 4 lg. sweet potatoes,peeled and cut into 1-inch cubes
  • 3  lg. white potatoes, peeled and cut into 1-inch cubes
  • 1  8-rib pork loin center rib roast, rib bones frenched (about 6-7 lbs.)
  • nonstick cooking spray
  • 1/2 c. raisins
  • 2 Tbsp. butter
  • 2  c. chicken broth
  • 2 Tbsp. flour

Watch out, some of the ingredients are divided. Start by preheating the oven to 350*. Combine the garlic, sage, and just 1/4 c. of the olive oil, 1/2 tsp. of salt, and  1/2 tsp. of pepper in a food processor (or use a hand blender). Process to make a thick paste.

In another bowl, mix the rest of the olive oil (1/4 c.), the syrup, vinegar, and the remaining 1/2 tsp. of both the salt and pepper. Toss in your potatoes and onions and stir to coat. Prepare your roasting pan by brushing with olive oil. (I use the base to my broiler pan.) Now add your onion/potato mixture to the pan.

Rub your entire pork roast with the sage paste. Make sure you get in-between the bones. Spray your rack – top and bottom – and place over vegetables. Place pork on rack with the fat up and roast, uncovered, for 1 hour and 15 min.

Stir the raisins into the vegetables and put it all back in the oven for 30-45 minutes or until the roast measures 145*. Remove from oven, tent the roast with aluminum foil, and let it rest for 15 minutes. The temperature of your roast should rise to 165*

Make your gravy while the roast rests. Remove the potato and onions from the pan, leaving about 2 Tbsp. of fat  in the pan. Place your pan over medium heat and add the butter to melt. add about 1/3 cup of the chicken broth and stir to scrape up any browned bit from the pan.

Bring to a boil and cook down. Stir in the flour and cook until bubbly, about 1 minute. Add the remaining broth and stir until thickened to a gravy consistency. Season to taste.

Serve by placing the roast on a platter with the vegetables all around and pass the gravy. Enjoy!

A great starter for this meal is:

Pumpkin Curry Soup (makes 8 servings)

  • 2 Tbsp. butter
  • 1 c. chopped onions
  • 1/2 c. chopped carrot
  • 1/2 c. chopped celery
  • 1 tsp. curry powder
  • 1 tsp. pumpkin pie spice
  • 2 15-oz. canned pumpkin
  • 2 14-oz. canned chicken broth
  • 2/3 c. water
  • 1 c. half-and-half
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Topper:

  • 1/2 c. dried cranberries
  • 1 Tbsp. shredded orange zest (about 2 oranges)
  • 2 tbsp. fresh snipped flat-leaf parsley

Melt butter in heavy pan. (A cast-iron dutch oven works great.) add the onions, carrots, and celery. Saute until soft, about 10 minutes. Add your curry and pumpkin pie spice and continue to cook for about a minute. Add the pumpkin and the broth. Increase the heat to bring to a boil, then reduce and simmer for 15 minutes with the cover on.

Let your soup cool slightly and then use a hand blender to make a puree. (You could use a food processor or blender working in batches too.)

Stir in the half-and-half, salt, and pepper and heat through.

To serve, ladle into bowls and sprinkle with about a tablespoon of topper per bowl.

One of my favorite desserts to serve this with is a Cranberry and Pecan Tart, but you will have to  comment if you want that recipe.

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3 Comments leave one →
  1. cheryl permalink
    October 12, 2011 8:45 am

    I’m making this for my family next month… when my husband is back from all his work trips and hunting / camping with friends trips. 😀 It sounds delicious. Feel free to send that Cranberry & Pecan Tart recipe any time! 😉
    Cheryl

  2. October 12, 2011 8:45 am

    cranberry and pecan tart recipe please! Love the posts and as I miss you so much this makes me feel closer.

  3. October 12, 2011 7:35 pm

    Thank you for the recipes! I would like to try the pork roast Cranberry and pecan tarts sound good also. 🙂

    -Kay

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