Rack of Pork with Spinach and Apricot Stuffing
Ask your butcher to remove the chine bone to make it easier to carve.
Keywords
- rack
- of
- pork
- with
- spinach
- apricot
- stuffing
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Fine-mesh sieve
- Butcher's twine
- Gravy boat
- Oven
- Stove
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Aluminum foil
- Wooden spoon
Ingredients
- 1½kg rack of pork, chined, French trimmed and skin scored
- 1 onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 1 tablesp. flour
- 600mls stock or water
- 25g butter ½ onion, finely chopped
- 1 garlic clove, peeled and crushed
- 1teasp. rosemary leaves, chopped
- 50g apricots, finely diced
- 50g spinach
- 40g breadcrumbs
- Zest of ½ lemon
- Salt
- freshly ground black pepper
- Roast potatoes and honey glazed carrots and parsnips
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