adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rack of pork with orange seasoning
Rack of pork with orange seasoning
0 Likes
Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Elevate pears and pork with a zesty mustard, honey, and orange dressing.
Ingredients:
  • 1 x 1.2kg rack of pork (6 cutlets), French trimmed
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 55g (1/2 cup) almond meal
  • 82.50 ml loosely packed fresh continental parsley leaves
  • 40.00 ml shredded fresh sage
  • 2 garlic cloves, crushed
  • 3 green shallots, ends trimmed, coarsely chopped
  • 3 tsp finely grated orange rind
  • Salt
  • 4 large (about 1kg) desiree potatoes, unpeeled, cut into 1cm-thick slices
  • 80ml (1/3 cup) olive oil
  • 6 slices prosciutto
  • 6 corella pears
  • 60ml (1/4 cup) fresh orange juice
  • 35.10 gm seeded mustard
  • 28.60 gm honey
  • Baby spinach leaves, to serve
Instructions:
  • Preheat the oven to 220C. Score the pork rind in a diamond pattern using a sharp knife while it stands upright on a clean surface. Make cuts about 4cm deep along the length of the rack, close to the bones.
  • In a food processor, blend together breadcrumbs, almond meal, parsley, sage, garlic, shallot, and orange rind until well mixed. Spread the seasoning mixture along the center of the cut and tie with unwaxed white kitchen string to secure.
  • Place the pork in a roasting pan and massage the rind with 2 teaspoons of salt. Roast in the oven for 30 minutes, then lower the oven temperature to 180°C.
  • In a bowl, mix potato with 1 tablespoon of oil and a pinch of salt until coated. Place the potatoes around the pork in the pan. Wrap each pear slice with prosciutto and secure with toothpicks.
  • Place the pears in the roasting pan. Roast everything for 45 minutes, turning the potato occasionally and basting with the pear juices, until the pork is brown, cooked through, and the potato and pears are golden and the prosciutto is crisp. Remove from the oven and transfer the pork to a plate. Cover with foil and let it rest for 5 minutes before serving.
  • In a screw-top jar, blend the leftover oil, orange juice, mustard, and honey together by giving it a good shake. Arrange pears, spinach leaves, and potato on serving plates. Slice the pork rack into 6 cutlets using a sharp knife and place them on the plates. Finish by drizzling with the prepared dressing before serving.

Similar Recipes