Roast Herb Salted Pork Rack

with Roasted Cauliflower, Fennel and Olives
Prep time 30 Mins
Serves 6
Cook time 1 hr
Approx 2kg or 6 rib rolled St Bernard’s Free Range Pork Rack
Salt Rub
  • 2 Tbs Rosemary leaves
  • 2 Tbs thyme leaves
  • 1 dried chilli
  • 1 tsp black peppercorns
  • 3 tsps sea salt
  • 2 tsps lemon zest
Vegetables
  • large cauliflower (2 small)
  • small -medium fennel bulbs
  • 3 garlic cloves
  • sprigs Thyme
  • 3 Sprigs rosemary
  • 2 tsps extra virgin olive oil
  • 10 Sicilian green olives
Parmesan Sauce
  • 1 Tbs extra virgin olive oil 1 Tbs flour
  • 1 cup of chicken stock
  • 1/3 cup milk
  • 1/3 cup parmesan
  • 1 tsp dijon mustard
  • Salt and pepper to season

*Flat leaf parsley to serve, optional

  • 1. Place the pork rack on a plate, uncovered, in the fridge for 1 hr up to overnight. Remove the rack from the fridge and pat dry with a paper towel. Allow it to come to room temperature.
  • 2. Meanwhile, preheat the oven to 230 degrees celsius (fan forced, go up to 250 if not fan forced).
  • 3. Make the salt rub either by placing all ingredients in a mortar and pestle and pounding until fine or by using a food processor.
  • 4. Rub a little olive oil all over the pork and then rub in the salt mix, Make sure you cover the hole rack not just the skin. Place directly on a rack in your preheated oven, skin side up, and put a lined oven tray underneath. This tray needs to be nice and big to fit your vegetables later. Roast for 30 minutes at this temperature. Use the light to check it but don’t open the door as you’ll loose heat, and crackle. During this time it should puff up and get crackling. Turn the oven down to 170 degrees and roast for a further 20 minutes. Before adding the vegetables (see next step).
  • 5. While this is happening prepare your cauliflower by separating into just bigger than bite sized florets, chop up the stalk too. Remove the outer skin of the fennel and chop into eighths. Place in a bowl with the olive oil and toss. Once pork has been at 170 for 20 minutes add the vegetables in an even spread in the tray below. If the tray is not big enough, do a second tray- just be sure to swap them half way through cooking. Add the rosemary and thyme sprigs.
  • 6. After 20 minutes add the olives and garlic cloves, shake the trays as needed and then continue cooking for a further 30 minutes.
  • 7. Meanwhile, make the sauce: Put a small pot on medium heat, add the oil and then the flour and whisk for a few minutes to form a roux. Slowly whisk in the stock and then the milk. Simmer for 15 minutes or until thickened. Add the mustard and parmesan and simmer for a few more minutes. You can reheat when ready to serve if need be.
  • 8. Remove the Pork when the vegetables still have 15 minutes to go, the pork should have been cooking for 1 hour and 30 minutes for a 2kg piece. Allow to rest for 10-15 minutes.
  • 9. Once rested snip off the string and then use the rib lines as a guide to slice it with a sharp knife, Serve with the roasted vegetables and parmesan sauce. You can scatter some parsley over the vegetables and serve with a side of lemon if you’re feeling fancy.