Roast Rack Of Pork With Orange And Herbs And Red Wine Cranberry Sauce

Newcastle Herald

Wednesday December 10, 2008

Preparation time: 10 minutes

Cooking time: about 11/2 hours

Serves 6

? 1.7kg (approx) rack of pork (with scored rind on)

? 1 rind of orange, finely grated

? 1 tbs fresh flat-leaf parsley, finely chopped

? 2 tsp fresh thyme leaves

? 1 tsp olive oil

? freshly cracked pepper

? 1 tbs oil, extra salt

? 1 cup red wine (pinot noir or merlot)

? 1/2 cup cranberry sauce

PREHEAT oven to 220 degrees. Place pork onto a chopping board and cut a small hole into the flesh between each cutlet bone.

Combine orange rind, parsley, thyme, olive oil and pepper.

Gently pack this mixture into each hole and rub the remaining mixture onto the flesh at either end.

Rub the rind with extra oil and rub salt well into the scored rind.

Place pork on an elevated a rack in a baking dish. Put pork in the oven and cook for 20-25 minutes to crackle rind.

Reduce heat to 180 degrees and cook a further 35-45 minutes per kilo or to your liking. Rest pork for 15 minutes before serving.

Thirty minutes before the pork is cooked, combine red wine and cranberry sauce in a small saucepan.

Allow the sauce to simmer and thicken for about 30 minutes.

Serve the roast with prepared sauce and roasted vegetables onion, sweet potato and potato and beans.