Preparation: 10 minutes
Cooking: approx 1½ hours
1.7kg (approx.) rack of Otway Pork (with scored rind on)
1 rind of one orange, finely grated
1 tbs fresh flat leaf parsley, finely chopped
2 tsp fresh thyme leaves
1 tsp olive oil
freshly cracked pepper
1 tbs oil, extra
1 cup red wine (pinot noir or merlot)
1/2cup cranberry sauce
- Pre heat oven to 220°C. Place pork onto a chopping board and cut a small hole into the flesh between each cutlet bone. Combine orange rind, parsley, thyme, olive oil and pepper. Gently pack this mixture into each hole and rub the remaining mixture onto the flesh at either end.
- Rub the rind with extra oil and rub salt well into the scored rind. Place pork on an elevated a rack in a baking dish. Put pork in the oven and cook for 20 25 minutes to crackle rind. Reduce heat to180°C and cook a further 35 - 45 minutes per kilo or to your liking.
- Rest Pork for 15 minutes before serving. Thirty minutes before the pork is cooked combine red wine and cranberry sauce in a small saucepan. Allow the sauce to simmer and thicken for approx. 30 minutes.
- Serve the roast with prepared sauce and roasted vegetables onion, sweet potato, potato and green beans.