Description

This succulent roast pork has a golden crust and a sweet and nutty stuffing for extra flavour.

Ingredients

  • 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

Instructions

  1. Preheat oven to 220