Evil Queen’s Crown Roast of Pork with Sultana-Stuffed Apples

By
KACHEN
-
0
46

Mirror, mirror on the wall — who has the fairest roast of all?
This royal crown of pork, rubbed with fragrant herbs and paired with caramelised, sultana-stuffed apples, brings a touch of wicked indulgence to your Halloween feast.

Evil Queen’s Crown Roast of Pork with Sultana-Stuffed Apples

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Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Main
Cuisine: Fusion
Ingredients Method

Ingredients
  

For the roast
  • 2 racks about 2–3kg / 16 ribs pork ribs, French-trimmed (ask your butcher)
  • 60 ml olive oil
  • 30 ml fennel seeds
  • 3–4 fresh sage leaves chopped
  • Sea salt and freshly ground black pepper to taste
For the baked apples
  • 6–8 apples
  • 75 g sultanas
  • 45 g butter
  • 3–4 fresh sage leaves chopped
  • Honey to drizzle

Method
 

  1. Preheat the oven to 150°C.
  2. Using a larding needle or skewer, thread kitchen twine through the ends of both pork racks and tie together to form a crown. Rub all over with olive oil.
  3. Grind the fennel seeds, sage, salt and pepper together and rub into the meat. Place on a rack in a large roasting tin and roast for 1 hour.
  4. For the baked apples, cut off the tops and core the apples, keeping the tops aside.
  5. Combine sultanas, butter, sage and honey, season well, and stuff the apples. Replace the tops and drizzle with honey.
  6. Increase oven temperature to 180°C, add the apples to the roasting tin, and roast for another 30 minutes until golden and the pork reaches 160°C internal temperature.
  7. Remove from the oven, rest for 20 minutes, cut off the string, and serve with the apples and pan juices.

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