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Rack of pork with apple gravy


  • Preheat oven to 210°C fan forced (230°C normal).
  • Finely score the pork with a sharp knife. Then rub with oil and salt and cook in the oven for 20 mins.
  • Turn the heat down to 170°C fan forced (190°C normal) and cook the pork for 1 hour, adding a little stock to the pan every now and again. (DON'T BASTE THE CRACKLING.)
  • When ready, remove the pork and set aside to rest for 15 mins.
  • Toss the potatoes, carrots and onions in a little salt and oil in another tray to coat well. Then place in the oven when the heat is turned down.
  • To make the sauce, heat the apple juice in a heavy-bottomed pot.
  • Add the apples, making sure they are covered with the juice, and briefly cook. Drain well and return the liquid to the pot.
  • Then add 1 cup stock with the balsamic and Golden Syrup. Mix well and reduce, adding more stock if needed.
  • While the pork is resting, return the apples to the pot together with the strained pork cooking juices. Mix well and simmer until the apples are very tender. Taste for seasoning.
  • Slice the pork into cutlets and serve with the vegies on the side and the sauce spooned over.


  • 1 x 6-cutlet rack of pork
  • olive oil
  • table salt
  • chicken stock
  • 8 small chats (baby potatoes), scrubbed & quartered
  • 3 medium carrots, peeled & sliced
  • 18 baby onions
  • 1-2 cups apple juice
  • 3 large Granny Smith apples, peeled & cubed
  • a splash of balsamic vinegar
  • a slurp of Golden Syrup

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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