Aussie Pork Rack, Cooking with Australian Native Ingredients
A juicy roast pork rack. Cooking with Australian native ingredients, macadamia nuts, lemon myrtle, pepperberries and salt bush. A splash of white wine and some honey to sweeten the deal. The ultimate Aussie feast.
crushed macadamia nuts
ground lemon myrtle
dry white wine
Preheat oven 200°C (390°F).
In a medium bowl mix macadamia nuts, lemon myrtle, saltbush, pepperberries, honey and wine.
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.
Bake rack at 200°C (390°F) for 20 minutes. Reduce heat to 175°C (350°F) and continue baking for around an hour.
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).
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.
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Another delicious recipe from www.bellyrumbles.com