Roast pork rack with apple raspberry sauce
Apple is a traditional pairing for roast pork, adding raspberry just intensifies the delicious pairing of tender meat and applesauce. Serve with vinegary cabbag
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 x 6 cutlet pork rack (1.4kg), rind on
- 1 tablespoon olive oil
- 1 tablespoon sea salt flakes
- 1 kilogram kipfler potatoes, chopped coarsely
- 45 grams butter
- 1 red onion (170g), sliced thinly
- 1 clove garlic, crushed
- 6 cups (480g) finely shredded cabbage
- 1/4 cup (60ml) cider vinegar
- Apple and raspberry sauce
- 4 apples (600g)
- 1/4 cup (55g) caster (superfine) sugar
- 1/2 cup (125ml) water
- 1 cup (150g) fresh or frozen raspberries
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