Roasted Prime Rib Of Pork Loin

• 5 pounds pork loin bone-in center cut, 3-4 bone-in racks
• kosher salt
• ground black pepper as needed
• season salt Lawry's, as needed
• canola oil as needed
• 8 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 Granny Smith apples peeled, cored,1/2-inch dice
• 3/4 cup yellow onion chopped
• 2 tablespoons fresh ginger grated, 20g
• 1/2 cup pomegranate juice 120ml
• 1/2 cup apple cider vinegar
• 3/4 cup light brown sugar packed
• 1 teaspoon mustard seeds
• 1/4 teaspoon red pepper flakes
• 4 anise pod star

1. For the pork: Dry the rack as much as possible with a paper towel. Generously season the meat on all sides including and in between the ribs with kosher salt, ground black pepper and Lawry's season salt.
2. Place the roast on a wire rack set in a rimmed baking sheet. Transfer to the refrigerator and let the pork rest, at least overnight.
3. When ready to cook, preheat the oven to 350u0b0F
4. Place the loin, bone side down on a sheet tray with a roasting rack to 325u0b0F and cook until the loin reaches 140u0b0F and browned. Let Rest. For 5 minutes on the rack. (You may need to brush the rack with oil prior to putting on the seasoning so it can assist in the browning process)
5. For the Apple Chutney: Combine the apples, onion, ginger, pomegranate juice, vinegar, brown sugar, mustard seeds, pepper flakes, star anise, and salt in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally.
6. Reduce the heat to a simmer and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 45 minutes.
7. Remove the star anise and allow to cool.
8. Serve with apple chutney

pork loin bone, kosher salt, ground black pepper, salt, canola oil, thyme, rosemary, apples, yellow onion, fresh ginger, apple cider vinegar, light brown sugar packed, mustard seeds, red pepper, anise

Taken from www.yummly.com/recipe/Roasted-Prime-Rib-of-Pork-Loin-2508359 (may not work)