Roast Rack of Pork with Skin and Apples

Ingredients:

Rack of Pork with Skin On 

4 dessert apples (eg. Cox)

1/2 lemon

1 onion - cut into chunky slices

1 tsp fennel seeds

1tbsp olive oil

fresh thymes

sea salt

Bramley Apple Sauce

How to Make:

1. The night before cooking, clean and wipe dry pork. Well score the skin of the pork (not cutting into the meat though) and rub it with salt flakes and fennel seeds all over. Put pork to a baking rack on top of a tray and leave it in the fridge overnight without covering it up.

2. On the day of cooking, take out pork to room temperature at least 1 hour before cooking.

3. Preheat oven to 230'C.

4. Wipe dry pork and season it again with salt and pepper.

5. Cut apples into quarters and remove cores. Toss apples with skins on with the lemon juice to prevent them going brown.

6. Place the thymes on the bottom of the roasting tin, then place a baking rack on top, then place the pork on top of the rack, add the onion slices and the apples at the sides of the baking tin and roast for around 25 min, the turn down to 200'C and roast for another 1 hr to 1:15 hr. Use your meat thermometer to check temperature from the centre of the pork.

7. Once ready, remove pork to a cutting board and rest for 5-10 min uncovered. Warm the apple sauce and put to a sauce boat.

Serve with the sliced pork with the roasted apples and some apple sauce!

Enjoy!