Crunchy pork loin rack with chestnut, roasted garlic and parsley stuffing
Preparation time: 25 minutes + refrigeration overnight Cooking time: 1½ hours Serves: 8 1 Preheat oven to 220°C. Score the pork skin in fine parallel
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Cooking tools:
- Oven
- Roasting rack
- Baking sheet
- Refrigerator
- Aluminum foil
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Butcher's twine
- Skillet
- Fine-mesh sieve
- Microplane
- Measuring cup
- Measuring spoon
- Carving knife
- Serving platter
Ingredients
- 6-bone pork loin rack, French trimmed
- 2 heads garlic
- 1 cup cooked chestnuts, finely chopped
- 1 bunch parsley, finely chopped
- finely-grated zest and juice of 1 lemon
- 1 tsp capers, finely chopped
- ½ cup extra virgin olive oil
- sea salt flakes and freshly-ground black pepper
- 4 cups wild green leaves
- ½ cup toasted hazelnuts, chopped
- 1 pink grapefruit, segmented and chopped
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