Everyday recipes
Pork rack with apples
Serving size: Serves 4-6
Course: Lunch,
MainFavourite flavours: Pork
See more recipes in this Week's Woman's Day.
INGREDIENTS
olive oil, 2 tablespoons
rosemary, chopped, 2 tablespoons
garlic cloves, 2, crushed
bay leaves, 2, torn
fennel seeds, 1 teaspoon
standing pork loin rack, 1kg, trimmed, skin scored
butter, 20g
red onion, 1, finely sliced
green apples, 6, cored, peeled, sliced into rings
lemon, 1, juice, zest sliced
into strips
METHOD
- In a bowl, combine oil, rosemary, garlic, bay leaves and fennel. Rub all over pork. Marinate 30 minutes. Season to taste.
- 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.
- 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.
- 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.
- Serve pork sliced. Accompany with baked apple and onion.
TOP TIP- To test if pork is ready, insert a skewer in the thickest section – juices
will run clear.
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