Crackled Pork Rack With Bacon, Pistachio And Craisin Stuffing
Serves
8
Preparation
30
minutesCooking
1
hour30
minutesIngredients
1 1 x 2.5kg (8-bone) pork loin rack, scored
1 Tbsp 1 olive oil
1 Tbsp 1 sea salt flakes
8 8 baby red apples, scored apple skin horizontally around the middle (see tip after recipe)
- Bacon, Pistachio and Craisin Stuffing
3 cups 3 white sourdough bread, torn into 1-2cm pieces (from day-old bread)
12 12 sage leaves, chopped
½ cup ½ pistachios, roughly chopped
½ cup ½ craisins
2 Tbsp 2 extra virgin olive oil
1 1 brown onion, finely chopped
3 cloves 3 garlic, finely chopped
150 g 150 rindless Australian streaky bacon, thinly sliced crossways
Method
- Preheat oven to 220°C fan-forced. Rub pork rind with oil, then salt. Place pork on a rack in a large baking tray lined with baking paper. Roast pork for 35-45 minutes until skin is golden and crackled.
- Meanwhile, to make the tray stuffing, combine torn bread, sage, pistachios and craisins in a large bowl. Set aside. Heat oil in a large non-stick frying pan over medium-high heat. Add onion, garlic and bacon and cook, stirring often, for 5 minutes. Add bacon mixture to bread mixture and stir until bread is well coated with oil. Spoon stuffing mixture onto a large baking tray lined with baking paper. Set aside.
- Reduce heat to 150°C fan-forced. Roast pork for a further 45-50 minutes or until just cooked through. In the last 30 minutes of cooking the pork, place tray with the stuffing on top shelf of the oven and cook for 25-30 minutes until golden. In the last 20 minutes of cooking the pork, place apples around the pork and cook for 20 minutes.
- Remove pork from oven. Cover loosely with foil and rest for 10 minutes. Serve with stuffing and apples. Team with gravy and steamed beans, if desired.
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