Roast rack of herb rubbed pork

A whole roast rack always looks very impressive on the festive table, especially if it is carved in front of the family. Ask your butcher to order one in for you — they may also remove the chine and “french” the bones (that’s when they are cleaned up all ready to go). Sweet sharp cherries and a festive slaw will go perfectly with this roast pork, crackling and gravy. You might like to also steam a few new season potatoes to go on the side with some grilled asparagus too.

Serves 8

2 kg pork rack roast (or boneless pork loin) Zest of 1 lemon

2 tsp salt

1 tsp crushed black peppercorns

½ tsp crushed and chopped juniper berries 2 Tbsp chopped fresh sage

2 Tbsp chopped fresh thyme

2 Tbsp olive oil

1 Start preparing the pork the day before. Remove the skin from the pork rack, lay it flat and score, taking care not to cut too deeply. Score the fat on the pork (so the flavours can be absorbed). Mix the zest, salt, pepper, juniper, herbs and oil together then rub all over the rack. Place pork and skin on a cooling rack set on a tray. Refrigerate, uncovered, overnight. Let stand at room temperature for 2 hours before roasting. 2 Position a rack in the centre of the oven and heat to 210C. Season pork skin with salt, roast rack and skin for 15 minutes then reduce the heat to 180C and cook for 3040 minutes or until a meat thermometer inserted into the centre of the roast registers 60C. Set the pork aside to rest for 20 minutes. Cut the crackling into bite size pieces. Keep warm.

3 For the roast gravy, pour off the excess fat from the pan, leaving any dark pan juices behind. Place pan over medium heat and stir in 3 Tbsp flour, gradually add 1-1½ cups boiling water, stirring and scraping up the browned bits on the base of the pan. Bring to the boil and simmer for 3 minutes. Strain the gravy into a jug and set aside.