Roast pork with sherry glaze, bacon and apples
6/8/2006
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Serves 4 700g pork rack (with bones in), at room temperature Sea salt and freshly ground black pepper ¹/³ cup dry sherry Zest and juice of 1 orange 1 tbsp brown sugar 6 rashers rindless bacon
Ingredients
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| 700 g | Pork racks |
| 1 to taste | Salt & freshly ground pepper |
| ⅓ cup | Dry sherry |
| 1 | Orange |
| 1 tbsp | Brown sugar |
| 6 | Bacon rashers |
| 2 | Gala apples |
| 2 tbsp | Olive oil |
Directions
- Heat oven to 220 degC. Season pork all over with salt and pepper and place in a roasting pan. Combine sherry, orange zest and juice of 1 orange and brown sugar, and pour half this glaze over the pork.
- Roast pork for 15 minutes then lower oven temperature to 170 degC and roast slowly for 1 hour, basting with remaining glaze two to three times during cooking.
- Roll bacon into coils and secure with toothpicks. Place bacon coils and apple wedges in another oven pan, drizzle with olive oil and season with salt and pepper. Place this pan in the oven with the pork to roast for the last 30 minutes of cooking time.
- Serve rashers rindless bacon thickly sliced with the bacon and gala apples, cut in wedges with cores removed and the juices from the pan.
Wine Match
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