Roast pork rack with baked apples
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 6
  • 1 tbsp fennel seeds
  • 1 tbsp celtic sea salt
  • 1 tbsp extra virgin olive oil
  • 8 bone pork rack (approx 2kg)
  • 2 red onions
  • 1 bulb garlic
  • 1 tsp cinnamon
  • 6 apples (I used pink lady)
  • 200ml white wine
  • 125 ml beef stock
  1. Preheat the oven to 220C (430F)
  2. Using a pestle & mortar, grind the fennel and salt together
  3. Rub the oil into the pork skin, then rub in the salt mixture
  4. Peel the onions and slice into thick wedges
  5. Quarter the garlic bulb and arrange the onion and garlic at the bottom of a roasting tray, then place the pork on top
  6. Roast until the skin turns brown and crispy, approx 20 - 30 minutes, then reduce the heat to 180C (355F) and cook for a further 20 minutes
  7. Score the apples along the centre (this will make sure they don't explode!) and place in the oven tray, around the pork. Cook for 20-30 minutes until the pork juices run clear, and the apples are soft.
  8. Once cooked, remove the pork and apples from the tray and keep warm
  9. Transfer the remaining contents of the tray into a saucepan through a sieve and add the wine to the juices.
  10. Boil over a medium heat for a couple of minutes until the sauce thickens. Add the stock and simmer for 15 minutes.
  11. Serve the pork and apples and top with the sauce.
Recipe by The Paleo Network at