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Roasted pork rack with smashed potatoes and cider gravy
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Warm up with a comforting pork roast in sweet cider gravy.
Ingredients:
  • 800g baby red delight potatoes
  • 4.80 gm sea salt flakes
  • 1/2 tsp whole fennel seeds, crushed
  • 1kg (4 cutlet) pork loin rack, rind scored
  • 250.00 ml sparkling apple cider
  • 165g packet liquid roast chicken with herbs gravy
  • 200g green beans, steamed, to serve
Instructions:
  • Preheat the oven to 220C/200C fan-forced. Boil potatoes in a large saucepan for 10 to 12 minutes until just tender. Drain and return to the saucepan. Use a potato masher to flatten them. Transfer to a baking tray, drizzle with 1 1/2 tablespoons of oil, season with pepper, and toss to coat evenly.
  • Next, mix salt, fennel, and the rest of the oil together. Use this mixture to coat the pork completely. Put the pork in a big oven-safe roasting pan. Roast for 20 minutes. Lower the heat to 180C/160C fan-forced. Continue roasting for 35 to 40 minutes until the pork is golden and cooked through. Add the potatoes to the oven 25 minutes before the pork is done. Roast the potatoes until golden, flipping them halfway through. Transfer the pork and potatoes to a plate. Loosely cover with foil and let it rest for 10 minutes before serving.
  • Heat a roasting pan over medium heat. Pour in cider and cook, stirring with a wooden spoon, for about 5 minutes or until reduced by half. Stir in gravy and cook until heated through. Serve pork with potatoes, gravy, and beans.

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