Baked Pork Rack with Apples (Paleo Roast)
We all know how well pork goes with apples – but instead of making an apple sauce, try serving it with whole baked apples instead with my Roast Pork Rack.
This simple yet delicious combination is sure to impress. This Roast Pork Rack with Baked Apples recipe is not only easy to prepare but also packed with flavour, making it a perfect Paleo dinner option.
Roast pork rack with baked apples
Equipment
- Pestle and mortar
- Roasting tray
- Saucepan
- Sieve
Ingredients
- 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
- 200 ml white wine
- 125 ml beef stock
Instructions
- Preheat the Oven: Preheat your oven to 220°C (430°F).
- Prepare the Pork: Using a pestle and mortar, grind the fennel seeds and Celtic sea salt together. Rub the extra virgin olive oil into the pork skin, then apply the salt mixture evenly over the pork.
- Prepare the Vegetables: Peel the red onions and slice them into thick wedges. Quarter the garlic bulb. Arrange the onion wedges and garlic quarters at the bottom of a roasting tray, then place the pork rack on top.
- Initial Roasting: Roast the pork in the preheated oven until the skin turns brown and crispy, approximately 20-30 minutes.
- Lower the Heat: Reduce the oven temperature to 180°C (355°F) and continue to cook the pork for another 20 minutes.
- Prepare the Apples: Score the apples along the centre (to prevent them from bursting) and place them in the roasting tray around the pork. Cook for an additional 20-30 minutes until the pork juices run clear and the apples are soft.
- Rest the Pork and Apples: Once cooked, remove the pork and apples from the tray and keep them warm.
- Make the Sauce: Transfer the remaining contents of the tray into a saucepan through a sieve. Add the white wine to the juices and boil over medium heat for a few minutes until the sauce thickens. Then, add the beef stock and simmer for 15 minutes.
- Serve: Serve the pork and apples together, topped with the delicious sauce.
Why Pork and Apples Work So Well Together
The sweet and slightly tart flavour of apples cuts through the richness of pork, creating a beautifully balanced dish that’s both comforting and satisfying. While apple sauce is the traditional pairing, whole baked apples offer a more rustic and visually appealing twist that also adds lovely texture. When roasted alongside the pork rack, the apples absorb some of the savoury pan juices, making them incredibly flavourful and juicy.
This dish is especially well-suited to autumn and winter months when apples are in season and you crave something hearty and warm. However, it’s just as appropriate for a special Sunday roast or entertaining guests at any time of year.
Choosing the Right Cut: Pork Rack
A pork rack, sometimes referred to as a pork rib roast, is a show-stopping cut that combines tenderness with bold flavour. It usually consists of several rib bones left intact, making for a dramatic and impressive presentation when served at the table. The layer of fat and skin on top is ideal for crisping up into irresistible crackling, while the meat beneath stays juicy thanks to its marbling.
Ask your butcher for a free-range pork rack with the rind left on. You can also request that they score the skin for you, which will help it crisp up evenly in the oven.
Tips for the Perfect Crackling
The crackling is often the highlight of any roast pork dish, and with the right technique, it’s easy to get that golden, blistered skin every time:
- Dry the skin: Pat it dry with paper towels and leave it uncovered in the fridge for a few hours or overnight to remove moisture.
- Score it properly: Thin, even cuts through the skin help the fat render and the skin puff up.
- Salt generously: Salt draws out additional moisture and promotes crisping. Rub it into the scores and the surface of the skin before roasting.
- Use high heat to start: Begin roasting at a high temperature (around 220°C) to get the crackling going, then reduce the temperature to finish cooking the meat slowly.
Baking the Apples
Whole baked apples bring sweetness, softness, and visual charm to this dish. Choose firm, crisp apples that will hold their shape during cooking. Granny Smith, Pink Lady, or Fuji all work beautifully. You can core them if you like, but it’s not essential. Baking them whole allows the flesh to soften just enough to become spoonable while retaining their shape.
As the apples roast, they absorb the delicious pork juices and become almost caramelised in places. Their natural sugars intensify, creating a perfect counterpoint to the salty richness of the pork.
Customising Your Seasonings
There are many ways to add flavour to your roast pork rack, depending on your taste preferences. Here are a few ideas:
- Herb crust: Mix chopped rosemary, thyme, garlic and olive oil and rub into the flesh (not the skin) of the pork before roasting.
- Spice rub: For a bolder flavour, try adding ground fennel, paprika, or mustard powder to your salt rub.
- Fruit additions: Alongside the apples, you can also add a handful of dried apricots or figs for extra sweetness and depth.
What to Serve with Roast Pork Rack
This dish is rich and flavourful, so it pairs well with light but complementary sides. Try it with:
- Roasted root vegetables like carrots, parsnips, or pumpkin
- Steamed or sautéed greens such as kale or broccolini
- Cauliflower mash with olive oil or ghee for a low-carb option
- A crisp carrot and citrus salad for a refreshing contrast
And of course, you can’t go wrong with a simple gravy made from the pan juices – just be sure to strain out any excess fat and season to taste.
Make It Ahead
If you’re planning this dish for guests or a weekend feast, you can do much of the prep in advance. Season the pork and leave it uncovered in the fridge overnight for the best crackling. Wash and prepare your apples and veggies the day before. On the day of serving, all you need to do is assemble and roast.
Leftovers can be sliced cold for sandwiches or reheated gently and served with salad or vegetables. The pork also works well in lettuce wraps with mustard or a creamy Paleo dressing.
Storage Tips
Store leftover roast pork in an airtight container in the fridge for up to 3 days. Keep the crackling separate to maintain crispness – reheat it in a hot oven or air fryer to bring it back to life. Baked apples can also be stored and reheated, though they are best enjoyed fresh from the oven when they are perfectly soft and caramelised.
Paleo Benefits of This Dish
This Roast Pork Rack with Baked Apples recipe is a wonderful way to enjoy a hearty and flavourful meal. The crispy pork skin and soft, juicy baked apples create a perfect balance of textures and flavours. This dish is not only Paleo-friendly but also ideal for any special occasion or a cozy family dinner.
Pork provides high-quality protein and essential nutrients like B vitamins, iron, zinc, and selenium. Apples bring fibre, vitamin C, and natural sweetness. By avoiding processed sauces or artificial ingredients, this meal supports clean eating while still delivering bold flavour.
Experiment with Variations
Feel free to experiment with different types of apples or add your favourite herbs to the seasoning for a unique twist. You can even slice the apples halfway through cooking and sprinkle with cinnamon for a slightly spiced finish. Use whatever herbs and spices are in season or on hand – this recipe is incredibly forgiving and flexible.
Other additions to consider:
- Pear and pork: Substitute apples with firm pears for a slightly different but equally delicious result.
- Garlic cloves: Add whole unpeeled garlic cloves to the pan for a mellow, sweet roasted garlic flavour.
- Caraway or fennel seeds: These pair beautifully with pork and can be rubbed into the skin or added to the pan.
Final Thoughts
The simple preparation and delicious outcome make this recipe a staple in any Paleo diet. With a beautiful balance of sweet and savoury, this Roast Pork Rack with Baked Apples is both impressive and easy enough to become a go-to in your kitchen. Whether it’s for a special celebration or just a Sunday dinner, it delivers comfort, nutrition, and plenty of flavour.
Be sure to save this recipe, and don’t forget to let me know how it turned out for you. If you added your own twist, I’d love to hear about it in the comments. Happy cooking!
Made this roast pork rack with baked apples and it was a hit! The fennel and garlic added great flavour, and the baked apples were a perfect accompaniment. The sauce was delicious and tied everything together. Thanks for the recipe!