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June 27, 2017

Oven-roasted Rack of Pork with Macadamia Crust

Posted on September 17, 2013 by in pork

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oven-roasted

Oven-roasted to perfection, juicy on the inside, crumbly and crackly on the outside, what more can one ask for in a roast? Oven-roasted pork can be somewhat dry, but with a few hints and tips I will show you how to get the best from this delicious cut of meat.

Oven-roasted meats can be daunting and I often hear of  people not ever have tried a roast leg of lamb or a beef brisket in fear that they might fail! Let’s face it, meat and especially roasts are not cheap and the last thing you want on a Sunday is an inedible chunk of meat. I will therefore share MY easy way to prepare a deliciously oven-roasted piece of meat.

I have made a rack of pork before, it had a delicious dry rub and I served it with beans for a wholesome family feast! This time however I had a different plan, even a little more devious than before. A rack of pork with a macadamia and herb crust…. need I say more!


oven-roasted

As I’ve said earlier, oven-roasted pork can be on the dry side, but with the blanket of nutty goodness, the pork stays moist and delicious. Oh and one other thing, remember the butcher I was telling you about a few weeks ago?  Well, he was at it again, presenting me with this divine cut of meat on my last visit. A rack of pork that he cuts off the bone, but then tie it on to the bone, so that when you roast it, the meat lies on the bones. It not only adds flavor, but it prevents the meat from cooking in its own sauces. Brilliant! So, here goes!

Rack of Pork with Macadamia Crust

serves 4

Ingredients

1 rack of pork – 4 cutlets thick ( ask your butcher )

10 ml salt

10 ml pepper

250 ml apple cider

1 onion – peeled, but kept whole

1 large carrot, peeled but kept whole

1 celery stick – cut in big chunks

250 g macadamia nuts

15 ml fresh thyme

15 ml olive oil

oven-roasted

Method

Preheat oven to 180 C. Season the meat with salt and pepper and place in a casserole with a lid. Add the onion, carrot and apple cider and roast with the lid on for 1 hour. Now, gently remove the fat ( what is to become the crackling) off the meat and cut in long strips. Season with salt only. Place on a baking sheet. Place the nuts, thyme and olive oil in a food processor and pulse until you have crumbs. Use your hands to “pack” the crumbs onto the fat side of the pork. Give it a last seasoning with salt and pepper and roast in the oven with the lid off until golden brown and delicious. Serve with steamed green beans, gravy and creamy mashed potatoes.

oven-roasted

 More delicious oven-roasted meats

roast beef

Beef brisket stuffed with mushrooms

oven-roasted

Leg of lamb stuffed with figs and feta cheese

oven-roasted chicken

Lemon and Thyme roasted chicken

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One Response to “Oven-roasted Rack of Pork with Macadamia Crust”

  1. Jeff @ Cheese-burger.net 2 October 2013 at 4:33 am #

    I have never tried oven-roasting meat. As you say, after a few failed tries I just gave up. Thanks to your excellent tips, there is hope!


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