Cognac-glazed roast pork rack with sage 4/7/2005 Julie Le Clerc Your Rating: Ratings: No ratings yet Make a Comment Add to Favourites 0 Serves 4 Print Ingredients 1 kg Pork rack ¼ cup Sage leaf 1 to taste Salt & freshly ground pepper 2 tbsp Olive oil ½ cup Cognac brandy 3 tbsp Brown sugar + Add to shopping list Directions Preheat oven to 150 degC. Cut deep slashes in the pork and stuff a few sage leaves in each cut. Season pork with salt and pepper. Heat a frying pan, add oil and brown meat all over for 5 minutes. Transfer pork to an oven pan. Combine cognac and brown sugar and pour half this glaze over the pork. Roast pork slowly for 1 hour 15 minutes, basting with remaining glaze 2-3 times during cooking. Serve pork thickly sliced with the juices from the pan. Roast kumara works well as a side dish. Wine Match This dish is best matched with Chardonnay $ VIEW DEAL SPONSORED CONTENT Related Recipes Roast pork with sherry glaze, bacon and apples Serves 4 700g pork rack (with bones in), at room temperature Sea salt and freshly ground black pepper ¹/³ cup dry sherry Zest... Comments You must login to add a comment + Submit Comment Load More
4/7/2005
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