AUSSIE PORK RACK WITH NATIVE INGREDIENTS
Recipe Created by
- 1.5 kg pork rack
- 180 grams crushed macadamia nuts
- 1 tablespoon ground lemon myrtle
- 1 teaspoon ground saltbush
- 2 teaspoons ground pepperberries
- ¼ cup honey
- ¼ cup dry white wine
Recipe Created by
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Preheat oven 200°C (390°F).
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In a medium bowl mix macadamia nuts, lemon myrtle, saltbush, pepperberries, honey and wine.
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Score fat on top of the rack in a diamond pattern and place loin fat side up in a baking dish. Cover the top of the rack with the Australian native ingredient mixture.
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Bake rack at 200°C (390°F) for 20 minutes. Reduce heat to 175°C (350°F) and continue baking for around an hour.
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Check temperature of rack by inserting meat thermometer in to the middle of the loin. The rack is cooked when the internal temperature reached is 80°C (175°F).
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Remove rack from oven and baking pan and leave to rest on a carving board covered for 20 minutes before slicing. Serve with pan juices.
This recipe first appeared on Bellyrumbles website