INGREDIENTS:Pork Dry Rub: 4 16-ounce pork loins 1 bunch rosemary, chopped fine 1 bunch sage, chopped fine 6 cloves garlic, minced 1 Tbsp. cracked black pepper 1 Tbsp. olive oilChutney: 2 crimson pears (medium diced) 1/8 cup black currants 2 shallots, minced 1/8 cup toasted pinenuts 2 oz. balsamic vinegar 2 oz. raw sugar 1 Tbsp. unsalted butterPotatoes: 15 red bliss potatoes 2 onions (sautéed, and cooked down with the vinegar until jammy, then chopped fine and saved) 2 oz. balsamic vinegar as ...
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