Roast Rack of Pork with Fennel and Stuffed Apples
Rack of pork, 2-3kg chined and rind scored
- 2 tablesp. olive oil
- 2-3 cloves garlic, chopped
- 1 teasp. fennel seeds, toasted
- Juice and rind of one lemon
- Black pepper
- 8-10 red eating apples, cored
- 16-20 prunes, stone removed
- Glass of white wine
- Selection of root vegetables – parsnips, carrots, potatoes – 8-10 of each
- 8-10 red onions
- 3 tablesp. olive oil
- 2-3 tablesp runny honey
- Salt and pepper
A day ahead, if possible, mix the marinade ingredients and spread over the pork joint. Leave in the fridge overnight.
Heat the oven to 200°C (400°F), Gas Mark 6
Place the pork on a roasting tray, season well and roast for 2 hours.
Reduce the oven temperature if necessary when the crackling is crisp and well browned. Stuff the apples with prunes and add to the meat tray with the glass of wine. Continue cooking for another 35-40 minutes until the pork and apples are fully cooked. Roast the vegetables at the same time - toss them in olive oil and seasoning, place them in another tray in the oven and cook for 45-50 minutes. Twenty minutes before the end of cooking time drizzle the pork, apples and vegetables with the runny honey.
Lift the pork and apples out of the roasting tray and keep warm. Boil up the juices with a knob of butter, check the seasoning. Carve the pork and serve with the stuffed apples and roasted vegetables.
Left-overs are very good cold in a sandwich with the stuffed apple mashed up!