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Apricot and pistachio stuffed pork rack with baked apples
Apricot and pistachio stuffed pork rack with baked apples
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Delicious roast pork with golden crust and sweet nut stuffing.
Ingredients:
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
  • 100g Soft & Juicy Apricots, coarsely chopped
  • 40g (1/4 cup) unsalted pistachio kernels, coarsely chopped
  • 40.00 ml chopped fresh continental parsley
  • 1 egg, lightly whisked
  • 2 x 1kg pork racks (4 cutlets on each rack), string removed
  • 18.20 gm olive oil
  • 14.40 gm sea salt flakes
  • 8 small (about 140g each) red apples
  • 50g (1/3 cup) plain flour
  • 375ml (1 1/2 cups) salt reduced chicken style liquid stock
  • 250ml (1 cup) apple juice
  • Steamed broccolini, to serve
Instructions:
  • Preheat the oven to 220°C. Mix together breadcrumbs, apricot, pistachio, parsley, and egg in a large bowl.
  • Place the pork racks, rind-side up, on a clean work surface and score the rind diagonally at 2cm intervals. Make a lengthways cut in the top of each pork rack close to the bones, without cutting all the way through. Fill the cuts with the apricot mixture, then tie the pork racks between the cutlets with unwaxed white kitchen string.
  • In a roasting pan, lay the pork. Drizzle oil over the pork and massage salt into the rind. Roast until the rind crackles, about 35 minutes.
  • Lower the oven temperature to 200°C. Arrange the apples around the pork. Roast for about 1 hour, or until the pork is cooked through. Transfer to a serving platter, cover with foil, and let it rest for 10 minutes before serving.
  • Place the roasting pan over medium heat and add the flour. Stir and cook for 1 minute until the mixture bubbles. Slowly pour in the stock and apple juice. Cook for 5-6 minutes, scraping the pan with a wooden spoon to release any cooked-on bits. Let the gravy boil, then season with salt and pepper. Finally, strain the gravy into a heatproof jug.
  • Slice the pork into cutlets and plate with apples, gravy, and broccolini.

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