Pork Rack with Blackberry and Onion Sauce

Cook Time 1 hour

Ingredients

2 tbs. olive oil
2kg pork rack with skin on, scored and bones frenched
½ bunch marjoram
Salt and pepper
2 onions, finely sliced
½ cup port
½ cup chicken stock
2 tbs. blackberry jam

Method

Remove the pork rack out of the fridge 1 hour before cooking.

Pre heat the oven to 210C.

Firstly, individually wrap the bones using foil so they don’t burn in the oven.  

Drizzle the pork all over with the oil and season with salt and pepper. Nestle the pork on top of a rack and roasting tray and bake in the oven for 35 minutes or until the skin is golden brown and is starting to become crispy.

Turn the heat down to 160C. In the base of a the tray scatter the onions and marjoram, drizzle with a little oil and cook for a further hour. Remove from the oven and rest the meat. Remove all the herbs and drain excess oil.

Place the baking tray on the stove over a medium heat and add the port. Reduce by half before adding the stock and reduce. Now whisk in the jam.

Remove the foil from the bones, carve the meat into cutlets and pour the sauce over the meat.