Ingredients
- 2 kg rack of pork
- Olive oil
- Salt and cracked black pepper
- 3 onions, roughly chopped
- 3 carrots, roughly chopped
- 3 apples, quartered (no need to peel)
- 2 leeks, sliced
- 2 sticks celery, roughly chopped
- 3 sprigs rosemary
- 1 litre chicken stock
- 3 parsnips, quartered
- 1 tbsp honey
Apple & Maple Cream Sauce
- 1 tsp butter
- 2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 2 apples, peeled and diced
- 100 ml chicken stock
- 50 ml cream
- 1 tsp Dijon mustard
- 1–1½ tbsp maple syrup (to taste)
- 2 tsp cornflour mixed with a splash of cold water
- Salt and pepper
- 1 tbsp chopped parsley
Method
- Preheat oven to 180°C
- Place the onions, parsnips, carrots, apples, rosemary, leeks, and celery in a large roasting tray to form a trivet.
- Pour in 1 litre of chicken stock to create steam during cooking.
- Rub the pork with olive oil, salt, pepper, honey and Dijon mustard.
- Place the pork on top of the vegetables and roast uncovered.
- Cooking time: 30 minutes per 500 g, plus an extra 30 minutes at the end (for 2 kg, that's about 2 hours 30 minutes total).
- Once cooked, rest the pork for 5 minutes before carving.
Apple & Maple Cream Sauce
- Sauté your onions and garlic in butter until soft and translucent.
- Add in chopped apple & stock and simmer
- Stir in your cream and mustard
- Add cornflour and thicken and season
- Stir in parsley and serve
- Serve your pork with mash, broccoli and sauce.
Top tips:
- Add stock to the tray to create steam and flavour
- Use the full length of the carving knife when carving
- Leave the meat rest before carving
