Always Add Lemon roasted pork rack with caramelised apples Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Always Add Lemon roasted pork rack with caramelised apples and mustard By You Magazine - November 1, 2020 A classic roasted pork rack, but not as you know it – the flavours are elevated with sweetness from the apples, while the mustard brings a little extra heat. Benito Martin and Jess Johnson SERVES 4-6 1.25kg pork rack, bone in, skin on 8g sage leaves 10g salt 5-6 sweet apples, cored and quartered 1 tsp dijon mustard 1 tsp wholegrain mustard 2 tbsp crème fraîche 1. To prepare the pork rack for roasting, score the skin in thin narrow lines from top to bottom. You want to cut through the fat, but not into the flesh. 2. Next, make your sage salt by crushing the leaves and salt together in a mortar and pestle. Rub the sage salt around the flesh, but not the skin. Crack black pepper on the meat, then sprinkle sea salt on the skin and refrigerate, uncovered, overnight. 3. The next day, remove the pork from the fridge and allow it to come to room temperature. Preheat the oven to 220C/200C fan/gas 7. Place the pork, skin side up, on a tray lined with baking paper. Roast for about 20 minutes, then add the apples and turn to coat them in a bit of the rendered pork fat. Roast for another 30 minutes, or until the internal temperature at the thickest part of the meat reads between 58C-65C. Place your roast under the grill for a minute or two. This little blast of heat will make any last bit of skin blister and puff into crackling. Place on a chopping board and let it rest for at least 15 minutes while you finish the sauce. 4. Remove the apples from the roasting tray and pour off the juices and fat into a saucepan. Set over a medium heat and add the mustards and crème fraîche. Bring to a simmer, then check for seasoning and set aside. 5. Cut the pork in between the bones into chops. Serve one chop per person with a few wedges of apple. Finally, spoon a generous tablespoon of warm sauce on top of each chop and serve straight away. A sprinkle of salt on top of the sliced meat is also a good idea. Now buy the book Our recipes are taken from Always Add Lemon by Danielle Alvarez, which is published by Hardie Grant, price £26. To order a copy for £22.10 with free p&p until 15 November go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved