Roast pork with sherry glaze, bacon and apples
Serves 4
700g pork rack (with bones in), at room temperature
Sea salt and freshly ground black pepper
¹/³ cup dry sherry
Zest and juice of 1 orange
1 tbsp brown sugar
6 rashers rindless bacon
2 gala apples, cut in wedges with cores removed
Olive oil
1. Heat oven to 220°C. Season pork all over with salt and pepper and place in a roasting pan. Combine sherry, orange zest and juice and brown sugar, and pour half this glaze over the pork.
2. Roast pork for 15 minutes then lower oven temperature to 170°C and roast slowly for 1 hour, basting with remaining glaze two to three times during cooking.
3. Roll bacon into coils and secure with toothpicks. Place bacon coils and apple wedges in another oven pan, drizzle with olive oil and season with salt and pepper. Place this pan in the oven with the pork to roast for the last 30 minutes of cooking time.
4. Serve pork thickly sliced with the bacon and apples and the juices from the pan.
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