Roasted Rack of Pork with Caramelised baby onions

Serves: 4 - 6

Cooking Time: 1 hour 15 minutes


Quantity Ingredient
1 x 5-6 rib Mt Mercer Pork Loin Rack
1 tblsp Oil
  Flake salt
20 pickling onions, peeled and trimmed
10 g pickling spice
1 Litre apple cider vinegar
500 g castor sugar
2 sprigs thyme

Method: Pre-heat oven to 220°C

  1. Score pork rind thinly with a sharp knife or Stanley knife.

  2. Rub surface with oil and dust with salt. Allow to stand for 10 minutes.

  3. Place pork in a baking dish rind side up in the pre-heated oven at 220°C for 20 minutes

  4. Reduce oven temperature to 180°C for 25 minutes per 500 g (around 50 minutes). Remove and rest for 10 minutes prior to serving.

  5. Place onions in a large saucepan with the pickling spice and vinegar.  Bring to the boil. Remove onions and set aside.

  6. Add the sugar and thyme to the liquid and stir until sugar is dissolved.  Bring to the boil and boil until liquid is reduced by half. Reduce heat and return the onions to the pan.

  7. Continue to cook until mixture turns golden. Remove from heat.

  8. Slice pork and serve with caramelised onions. Garnish with thyme sprigs.
Notes: onions may be replaced with baby beetroots for a delicious difference.