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Photo of Roasted pork rack with cider apples by WW

Roasted pork rack with cider apples

Total Time
2 hr 45 min
25 min
2 hr 10 min
Apple and pork goes hand-in-hand, so this recipe maxes the apple flavour by mixing apple cider and boiled Granny Smiths with leek to make the ultimate accompaniment


Pork loin chop, raw

1285 g, (rack) rind on, fat trimmed, (buy 2kg)


2 tsp

Olive oil

1 tbs


2 whole, washed, drained, thinly sliced

Fresh thyme

1 tbs, (lemon thyme)

Dried bay leaf

1 whole

Green apple, peeled

800 g

Cider, non-alcoholic

375 ml, (apple)

Chicken stock

1 cup(s), (250ml)


2 tsp

Balsamic vinegar

2 tbs


  1. Preheat oven to 220°C or 200°C fan-forced. Place pork on a wire rack in a large flameproof baking dish. Wrap bones in foil to prevent burning. Rub skin with salt, then bake for 30 minutes or until rind is beginning to brown and blister. Reduce oven temperature to 200°C or 180°C fan-forced and bake for a further 1 hour 40 minutes or until pork is cooked. Transfer to a plate, cover with foil and allow to rest for 10 minutes. Skim fat off pan juices, then set juices aside.
  2. Meanwhile, heat oil in a large frying pan over medium heat. Add leeks and cook, stirring, for 5 minutes or until softened. Add thyme, bay leaf and apples and cook, stirring, for 2 minutes. Add apple cider and bring to the boil. Reduce heat to low and simmer for 10 minutes or until apples have softened. Drain apples over a large jug, reserving cooking liquid.
  3. Combine chicken stock and cornflour in a small jug. Add to pan juices in baking dish, along with reserved cooking liquid and balsamic vinegar. Bring to the boil, stirring to loosen baked-on pan juices. Reduce heat and simmer, uncovered, for 5 minutes or until thickened slightly. Serve roasted pork and apples with gravy on the side.


SERVING SUGGESTION: Baby spinach leaves and sliced fennel salad, drizzled with balsamic vinegar.