Pork Boneless Loin Rack

Pork Boneless Loin Rack with Orange, Herbs and Red Wine Cranberry Sauce

This recipe is perfect for a special occasion like Christmas or New Year.

Servings 6
Cook time 1 1/2 hours

Ingredients

1.7kg (approx.) Pork Boneless Loin Rack, skin on, score skin
Rind of one orange, finely grated
1 tbsp fresh flat leaf parsley, finely chopped
2 tsp fresh thyme leaves
1 tsp olive oil
1.5 tsp freshly cracked pepper
1 tbsp oil, extra
1 tsp salt
1 cup red wine (pinot noir or merlot)
½ cup cranberry sauce

Alternate cuts: Shoulder Collar

Cooking instructions

1. Preheat oven to 220°C. Place Pork Boneless Loin Rack 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.
2. Rub the skin with extra oil and rub salt well into the scored skin. Place the pork on an elevated rack in a baking dish. Put pork in the oven and cook for 20-25 minutes to crackle rind. Reduce heat to 180°C and cook a further 35-45 minutes per kg or to your liking.
3. Rest Pork for 15 minutes before serving. 30 minutes before the pork is cooked, combine red wine and cranberry sauce in a small saucepan. Allow the sauce to simmer and thicken for approximately 30 minutes.
4. Serve the roast with prepared sauce and roasted vegetables (onions, sweet potatoes, potatoes and green beans.