Roast Rack Of Pork
Butternut Squash Puree & Julienne Apple

Ingredients

1 4 Chop Rack of Pork
1 Clove Garlic (Chopped)
1 Butternut Squash (Large)
2 Apples
1 Tablespoon Butter
Nutmeg
Cinnamon
Salt & Pepper
Tablespoon Oil
Ground Clove

Procedure

• Preheat Oven to 375.
• Slice Butternut Squash lengthwise and remove seeds. Sprinkle with cinnamon, nutmeg, ground clove, salt & pepper. Place on a cookie sheet, meat side down, and bake until very soft (approximately 1 hour).
• Once the Squash is in the oven, rub the pork with chopped garlic, salt & pepper.
• In an ovenproof skillet large enough to hold the pork, heat 1 tablespoon of oil until it’s very hot.
• Place pork in the skillet and sear it on all sides.
• With the bone side up, place the pork, still in the same skillet, in the oven and roast at 375&Mac176; for 45 minutes to 1 hour (depending on the size) or until the juices run clear.
• While the roast and the squash are in the oven, julienne the apples.
• When both the roast and squash are done remove them from the oven.
• Let the roast rest for 15 to 20 minutes.
• While the roast is resting, scoop out the meat of the squash and discard the shell.
• In a blender or food processor, blend the squash with 1 tablespoon of butter until it is a soft, smooth puree. Add salt & pepper to taste.

Presentation

• Carve the Rack into 4 thick chops.
• Place a large spoonful of the Squash Puree in the center of a dinner plate. Place a Chop on top of the Puree and then arrange the julienned apples around the plate.