Glazed Rack of Pork with Creamy Roast Potatoes
Serves 4
Ingredients
- 1x 1kg Bord Bia Quality Assured Rack of Pork
- 1 large carrot, peeled & roughly chopped
- 2 celery sticks, roughly chopped
- 1 red onion, roughly chopped
- 1 apple, cored & cut into wedges
- 100ml cold water
- 1 tbsp Olive Oil, plus a little extra
- 200g Marmalade
- 2 tbsp Balsamic Vinegar
- ½ tsp Ground Cloves
- 100ml warm water
- 1.2kg Rooster Potatoes, peeled and cut into large chunks
- 4 tbsp double cream
- Sea Salt & Freshly Ground Black Pepper
- Stuffing, to serve
- Steamed Brussel sprouts, to serve
- Braised Red Cabbage, to serve
Method
In a bowl mix all the ingredient together until well combined, set aside or transfer to a Kilner jar until required.
Preheat the oven to 180°C (350°F/Gas Mark 4). Arrange the vegetables and apples in the middle of a roasting tin to act as a trivet and drizzle over the olive oil and add the water around the vegetables then place the pork joint on top. Using a pastry brush, brush to prepared pork glaze all over the rack. Cover with tin foil and roast for 45 minutes then remove the joint and brush over the glaze again, cover and return to the oven for a further 30 minutes. After 30 minutes, remove the tinfoil, brush the pork all over with the glaze before returning it to the oven (uncovered) for a final 20-25 minutes (depending on the size of the rack) until the fat on the top of the pork is golden and glazed. If Once cooked through and tender, remove from the oven and allow to rest for 10 minutes before serving.
Add the potatoes to a large pan of cold water with a good pinch of salt, then bring to the boil and simmer for about 15 minutes or until almost cooked through. Drain and set aside to steam dry. Take the potatoes that are still warm and gently fold in the cream with a drizzle of oil and a pinch of sea salt. Tip out on a non-stick baking tin and cook on the top shelf of the oven for about 10 minutes, then turn the potatoes. Roast for another 40 minutes until cooked through and crispy, turning once. Leave to rest for 20 minutes covered loosely with foil.
