This succulent roast pork has a golden crust and a sweet and nutty stuffing for extra flavour.
- Preheat oven to 220°C. Combine the breadcrumbs, apricot, pistachio, parsley and egg in a large bowl.
- Place the pork racks, rind-side up, on a clean work surface. Use a sharp knife to score the rind diagonally, to the fat layer, at 2cm intervals. Make a lengthways cut in the top of each pork rack, close to the bones - do not cut all the way through. Press the apricot mixture firmly into the cuts. Use unwaxed white kitchen string to tie the pork racks between the cutlets.
- Place pork in a roasting pan. Drizzle over oil. Rub salt into the rind. Roast for 35 minutes or until rind crackles.
- Reduce temperature to 200°C. Place apples around the pork. Roast for 1 hour or until pork is just cooked through. Transfer to a serving platter. Cover with foil. Set aside for 10 minutes to rest.
- Meanwhile, place the roasting pan over medium heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Gradually add the stock and apple juice and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until the gravy boils. Season with salt and pepper. Strain into a heatproof jug.
- Cut the pork crossways into cutlets. Serve with apples, gravy and broccolini.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set