This succulent roast pork has a golden crust and a sweet and nutty stuffing for extra flavour.
Ingredients
- 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
- 100g Angas Park Soft & Juicy Apricots, coarsely chopped
- 40g (1/4 cup) unsalted pistachio kernels, coarsely chopped
- 2 tablespoons chopped fresh continental parsley
- 1 egg, lightly whisked
- 2 x 1kg pork racks (4 cutlets on each rack), string removed
- 1 tablespoon olive oil
- 1 1/2 tablespoons sea salt flakes
- 8 small (about 140g each) red apples
- 50g (1/3 cup) plain flour
- 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
- 250ml (1 cup) apple juice
- Steamed broccolini, to serve
Method
- Step 1Preheat oven to 220°C. Combine the breadcrumbs, apricot, pistachio, parsley and egg in a large bowl.
- Step 2Place the pork racks, rind-side up, on a clean work surface. Use a sharp knife to score the rind diagonally, to the fat layer, at 2cm intervals. Make a lengthways cut in the top of each pork rack, close to the bones – do not cut all the way through. Press the apricot mixture firmly into the cuts. Use unwaxed white kitchen string to tie the pork racks between the cutlets.
- Step 3Place pork in a roasting pan. Drizzle over oil. Rub salt into the rind. Roast for 35 minutes or until rind crackles.
- Step 4Reduce temperature to 200°C. Place apples around the pork. Roast for 1 hour or until pork is just cooked through. Transfer to a serving platter. Cover with foil. Set aside for 10 minutes to rest.
- Step 5Meanwhile, place the roasting pan over medium heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Gradually add the stock and apple juice and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until the gravy boils. Season with salt and pepper. Strain into a heatproof jug.
- Step 6Cut the pork crossways into cutlets. Serve with apples, gravy and broccolini.
- High protein
- Low carb
- Lower gi
Nutrition
2465 kj
Energy
24g
Fat Total
7.5g
Saturated Fat
5g
Fibre
59g
Protein
34g
Carbs (total)
All nutrition values are per serve
Notes
Try serving this pork roast with mashed steamed sweet potatoes.
Nutrition data excludes broccolini.
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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