Name: Pork rack with apples
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 2 tablespoon olive oil; rosemary, chopped. 2 tablespoons; 2 crushed garlic cloves; 2 torn bay leaves; 1 teaspoon fennel seeds; 1 kg, trimmed, skin scored standing pork loin rack; 20 gram butter; 1 finely sliced red onion; 6 cored, peeled, sliced into rings green apples; 1 juice, zest sliced into strips lemon

Ingredients

2 tablespoon olive oil

rosemary, chopped. 2 tablespoons

2 crushed garlic cloves

2 torn bay leaves

1 teaspoon fennel seeds

1 kg, trimmed, skin scored standing pork loin rack

20 gram butter

1 finely sliced red onion

6 cored, peeled, sliced into rings green apples

1 juice, zest sliced into strips lemon

Method

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 skewers (see note). Remove from barbecue, cover loosely with foil and rest 20 minutes.

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

To test if pork is ready, insert a skewer in the thickest section-juices will run clear.
Note

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Ingredients

Method

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