Geoff cooked a rack of pork with a delicious, mustardy apple sauce. All in just one hour!
Ingredients
Serves 2
700g rack of pork
1 white onion, sliced
2 fresh apples
water mixed with a squeeze of lemon juice
1 teaspoon cornflour
apple juice (about 350ml, see steps 5 & 8)
2 teaspoons wholegrain mustard
2 tablespoons fresh parsley, chopped
Method
1. On high heat, place the pork, fat-side down, into a frypan with no oil. Brown the pork rack all over, then put it into a small baking dish.
2. Into the same hot frypan, add the onion and cook quickly. Once caramelised, scatter the onion around the pork in the baking dish.
3. Put the baking dish with the pork and onion into a pre-heated hot oven (220°C) for 20 minutes.
4. While the pork is cooking, peel, core and slice the apples and drop them into some cold water with a squeeze of lemon juice added, to prevent the apple slices browning.
5. After 20 minutes cooking, remove the baking dish from the oven. Pour some apple juice into the baking dish until there’s about 1cm depth of juice up the sides of the pork. Add the sliced apples. Turn the pork over and return it to the oven for another 20 minutes.
6. Turn the oven off, give the juices a stir and leave the oven door slightly ajar for 20 minutes. This allows the pork to ‘rest’.
7. Remove the pork from the baking dish and carve it up onto
a serving tray, or individual plates.
8. Add the contents of the baking dish (the sliced apple, onion and juices) back into the frypan on a low heat. Dissolve the cornflour in 2-3 tablespoons of apple juice, and stir in the mustard and parsley. Add this cornflour/mustard/parsley mix and stir through until the apple sauce achieves a good consistency.
9. Cover the sliced pork with the apple sauce, and serve.