Roast Pork Rack

Pork rib roast is also referred to as rack of pork. The cut originates in the rib area of the loin containing more fat which makes it flavorful. This cut makes a show-stopping centerpiece for an elegant dinner. Before roasting or barbecuing the pork rib roast, it should be “Frenched.” Simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher also can do this for you.

Ingredients

1 pork loin rack of 4 ribs, French trimmed and skin slashed
Oil for rubbing
Sea salt

Ground black pepper

50 g sultanas

20 ml port wine

20 g toasted almonds

4 small granny smith apples
200 ml Calvados or alcoholic cider

Method

Preheat oven to 220ºC normal bake fan forced 200ºC. Place pork rack on a roasting pan, skin side up, season well with sea salt and using your fingertips rub salt into slashed fat to get the perfect crackling. Rub in ground black pepper and rub all over with oil. Roast for 45 minutes. Mix sultanas, port wine and toasted almonds in a food processor. Core the apple and fill with the sultana stuffing. Remove roasting pan from oven and move the pork to one end. Place apples at the other end of pan and cover with foil, but leave meat uncovered. Turn the oven down to 190ºC and continue to roast for a further 45 minutes. Remove pork from pan and allow resting for approx. 10 minutes. Place the roasting pan on the cook top over medium heat and add the Calvados while stirring. Simmer over a medium heat for approx. 5 minutes until the gravy is reduced. Carve pork rack into 4 chops and serve with sweet potato and thyme mash, apples and gravy.

Note: For more flavour serve sweet and sour red cabbage with this dish.