Gingered Rack of Pork

Cooking meat on the bone is a great way to enjoy pork. Simple to prepare with a orange sauce that really complements the meat flavor.

Ingredients

• Herbie's Cinnamon Quills (ground)  ·  1/4 teaspoon 
• oranges, peeled and segmented  ·  2 
• Herbie's Ginger (ground)  ·  2 teaspoons 
• Orange marmalade  ·  3 tablespoons 
• Honey  ·  1 teaspoon 
• chicken consommé or stock  ·  13 ounces 
• Soy sauce  ·  2 tablespoons 
• salt  ·  1 tablespoon 
• Yukon Gold or Red Skin (new potatoes) washed and halved  ·  4 
• olive oil  ·  1 tablespoon 
• Pork loin rack, 4 bones from front of rack (about 2 lbs)  ·  1 

Instructions

Preheat oven to 450°F

Score the pork if it has not been done for you and rub with salt. Place in a baking tray with potatoes. Drizzle potatoes only with oil. Place in very hot oven for 15 minutes, then reduce heat to 400°F and cook for a further 30 - 35 minutes or until pork juices run clear.

Remove pork to a warm place to rest. Put potatoes on a platter back in the oven. Place baking tray over hot plate and add all sauce ingredients except orange segments to pan and bring to the boil.

Boil vigorously to reduce to a syrupy consistency. Add orange segments to warm through.

Carve pork either by segmenting according to bones or by taking off the bone, slicing finely and serving with crackling. Serve with potatoes, sauce and green vegetable of your choice.

Chef Tommy’s Tips

Scoring the pork is to cut slits with the tip of a sharp knife just through the surface of the skin. This helps to make it “crackle”. You can ask your butcher to score the skin for you.

Pair with white wine such as Williamson Caress Cuvee Blanc or Frolic Viognier or for red, Embrace Grenache.