
Roast Pork Rack with apples and Sage
Serves 10
Ingredients:
- 2 kg pork rack (10 cutlets) with skin on
- ¼ cup olive oil
- Sea salt and cracked black pepper
- 4 green apples, cored and quartered
- 2 tablespoons sage leaves
- 3 – 4 oranges – using the zest and juice
- Another 2 – 3 oranges, cut into slices
- 250 ml Cranberry Sauce
- 2 tablespoons brown sugar
- Cloves (to taste)
Method:
- Preheat the oven to 180oC
- Use a sharp knife to score the pork skin at ½ cm intervals
- Rub the pork with the oil, salt and pepper
- Stuff the scores in the pork fat with some cloves and also put some cloves into the flesh of the pork meat – be careful not to overdo the amount of cloves put into the fat and the meat, as cloves have a very strong and overpowering taste
- Place the pork on a rack in a baking dish and roast for 30 minutes (the skin must start crackling)
- Place the apples, sage, orange zest, orange juice, orange slices, cranberry sauce and sugar in a bowl and toss to combine
- Put the slices of apples and orange as well as some sage leaves on top of the roast to allow the flavours to penetrate the roast during cooking
- Also drizzle the sauce over the roast to allow further flavours to combine with those of the pork
- Pack the rest of the apples and orange around the roast at the base of the roasting dish, to allow flavours to penetrate the pork from all angles
- Roast the pork for the further 25 minutes or until the pork is cooked through and the apples are tender
- Serve with some fresh Sage leaves on top for garnish