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Pork rack with apples

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, C, D, P
MineralsCopper, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. olive oil, 2 tablespoons

  2. rosemary, chopped, 2 tablespoons

  3. garlic cloves, 2, crushed

  4. bay leaves, 2, torn

  5. fennel seeds, 1 teaspoon

  6. standing pork loin rack, 1kg, trimmed, skin scored

  7. butter, 20g

  8. red onion, 1, finely sliced

  9. green apples, 6, cored, peeled, sliced into rings

  10. lemon, 1, juice, zest sliced

  11. into strips

Instructions Jump to Ingredients ↑

  1. In a bowl, combine oil, rosemary, garlic, bay leaves and fennel. Rub all over pork. Marinate 30 minutes. Season to taste.

  2. Preheat hooded barbecue to moderately hot, 190°C. Lightly grease a medium roasting pan with butter. Place onion, apple, juice and zest into pan. Toss well and spread evenly over base. Season to taste.

  3. Char-grill pork 10-15 minutes, skin-side down, turning on all sides until skin is crisp. Transfer to a baking tray, skin-side up.

  4. Bake in covered barbecue 40-45 minutes, until tested with a skewer (see tip). Remove from barbecue, cover loosely with foil and rest 20 minutes.

  5. Serve pork sliced. Accompany with baked apple and onion.

  6. TOP TIP To test if pork is ready, insert a skewer in the thickest section – juices will run clear.

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