This succulent roast pork has a golden crust and a sweet and nutty stuffing for extra flavour.
- 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
- 100g Angas Park Soft & Juicy Apricots, coarsely chopped
- 40g (1/4 cup) unsalted pistachio kernels, coarsely chopped
- 2 tablespoons chopped fresh continental parsley
- 1 egg, lightly whisked
- 2 x 1kg pork racks (4 cutlets on each rack), string removed
- 1 tablespoon olive oil
- 1 1/2 tablespoons sea salt flakes
- 8 small (about 140g each) red apples
- 50g (1/3 cup) plain flour
- 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
- 250ml (1 cup) apple juice
- Steamed broccolini, to serve
- Preheat oven to 220°C. Combine the breadcrumbs, apricot, pistachio, parsley and egg in a large bowl.
- Place the pork racks, rind-side up, on a clean work surface. Use a sharp knife to score the rind diagonally, to the fat layer, at 2cm intervals. Make a lengthways cut in the top of each pork rack, close to the bones - do not cut all the way through. Press the apricot mixture firmly into the cuts. Use unwaxed white kitchen string to tie the pork racks between the cutlets.
- Place pork in a roasting pan. Drizzle over oil. Rub salt into the rind. Roast for 35 minutes or until rind crackles.
- Reduce temperature to 200°C. Place apples around the pork. Roast for 1 hour or until pork is just cooked through. Transfer to a serving platter. Cover with foil. Set aside for 10 minutes to rest.
- Meanwhile, place the roasting pan over medium heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Gradually add the stock and apple juice and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until the gravy boils. Season with salt and pepper. Strain into a heatproof jug.
- Cut the pork crossways into cutlets. Serve with apples, gravy and broccolini.