Fennel Roasted Pork Rack with Port and Fig Sauce
Prep:  25 MINS
Cook:  1 HR 20 MINS (plus standing time)
Serves:  8
Average: 4.3 (4 votes)
Difficulty:
Cuisine:
Saved:
Australian
366
Recipe by: Western Star
Finish off your roast pork dinner with this scrumptious home made Port & Fig sauce
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Fennel Roasted Pork Rack with Port and Fig Sauce
Ingredients:
Method:
  1. Pound the salt, pepper and fennel in a mortar and pestle into a coarse powder
  2. Pat the surface of the meat dry with paper towel and rub the fennel salt all over the surface. Scatter the onion, carrot and celery in the base of a flameproof baking dish and top with the pork
  3. Bake at 230°C for 15 minutes. Reduce the heat to 180°C and bake for a further 45 minutes or until cooked. Remove pork from pan, cover with foil and stand in a warm place for 20 minutes
  4. Pour juices from pan through a strainer into a jug and stand for 5 minutes before spooning off and discarding fat
  5. Place the baking dish over moderate heat, add the port, wine, stock, cinnamon stick and rosemary and cook, scraping dish to dislodge any cooked on pork remnants from the bottom of the dish
  6. Pour the skimmed cooking juices back into the pan along with any from the resting meat. Strain sauce through a fine sieve into a saucepan, add the figs and simmer gently for 10 minutes to reduce and thicken slightly
  7. Remove cinnamon stick and rosemary if desired. Gradually whisk in the butter, a cube at a time melting between each addition. Keep warm while carving meat
Tips & Hints:
  • Ask your butcher to 'chine' the pork rack, this will allow easy slicing once it's cooked. Stand pork rack at room temperature for 30-60 minutes before cooking, depending on the weather.
Western Star Salted Butter
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.