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


  1. Preheat oven to 220°C. Combine the breadcrumbs, apricot, pistachio, parsley and egg in a large bowl.
  2. 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.
  3. Place pork in a roasting pan. Drizzle over oil. Rub salt into the rind. Roast for 35 minutes or until rind crackles.
  4. 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.
  5. 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.
  6. Cut the pork crossways into cutlets. Serve with apples, gravy and broccolini.