Rack of pork with spiced apple and cranberry sauce
2 cup(s), (500ml)
1 x 3 second spray(s)
Pork loin chop, raw
530 g, (4 cutlets), French-trimmed, rind removed
Whole grain mustard
1 tbs, dried
3 medium, peeled, cored, sliced
¼ cup(s), (35g)
1 cup(s), (250ml)
⅔ cup(s), instant
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray a large flameproof baking dish with oil and heat over high heat. Cook pork, turning, for 5 minutes or until browned all over. Rub pork with mustard and sprinkle with fennel. Season with salt and freshly ground black pepper and bake for 45 minutes or until pork is just cooked through. Cover pork with foil and set aside to rest for 10 minutes before cutting into cutlets.
- Meanwhile, place apple, cranberries and 1⁄3 cup (80ml) water in a small saucepan and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 15–20 minutes or until apple is tender. Add nutmeg and roughly mash with a fork. Cover to keep warm.
- Bring stock and milk to the boil in a medium saucepan over medium-high heat. Gradually stir in polenta in a thin, steady stream. Reduce heat to low and cook, stirring, for 5–7 minutes or until thick. Serve pork with polenta and apple and cranberry sauce.