- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 45 minutes
- Effort: medium
- 8 bone rack of pork loin, chin bone removed, preferably Blythburgh pork
- sea salt and freshly ground black pepper
- 2 tsp caraway seeds
- 2 Cox's apples
- 100 g pig's caul fat
- 3 tbsp olive oil
- 2 tbsp butter
For the nips
- baby carrots, parsnip, turnips
- 1 tbsp olive oil
- 50 g butter
- 2 tbsp clear honey
1. Remove the belly fat from the loin and trim the bones so the loin resembles an 8-bone rack.
2. Season the stuffing mix with salt pepper and caraway. Pack it onto the pork, followed by the sliced apples and wrap the whole loin in caul fat to secure the stuffing. If you can't find caul fat, roast the loin carefully without it.
3. Preheat the oven to 200C/gas 6. Heat the oil and butter in a roasting pan and fry the pork, apple side down, for one minute. Transfer to the oven and roast for 25 to 35 minutes, until cooked. Leave to rest for 5 minutes.
4. Wash and peel the baby vegetables; blanch in a pan of simmering water for one minute.
5. While they are cooking, heat a saucepan with a little oil, butter and honey until caramelised, add the vegetables and cook gently for 3-4 minutes, until the vegetables are tender. Season to taste.
6. To serve, carve the pork into two-bone portions and finish with the vegetables and, if you like, serve with a little veal jus or gravy.
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