French Trimmed Rack Of Pork With Roasted Pears And Cheese Crumbed Parsnips
Rated 3.9 stars by 9 users
Servings
4
Cook Time
90 minutes
Indulge in a culinary delight with our French Trimmed Rack of Pork with Roasted Pears and Cheese Crumbed Parsnips. This exquisite dish, perfect for serving four, combines the succulent flavours of our DukesHill French Trimmed Rack of Pork with the sweet and savoury notes of DukesHill Pears with Calvados Syrup. The addition of cheese crumbed parsnips, made with DukesHill Gran Moravia Cheese & Chilli Sables, elevates this meal to a gourmet experience. Follow our step-by-step guide to create a memorable dining experience that will impress your guests and satisfy your taste buds.
Ingredients
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1.2kg DukesHill French Trimmed Rack of Pork
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560g jar of DukesHill Pears with Calvados Syrup
6-8 parsnips, peeled and halved if large
2 tbsp vegetable oil
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120g DukesHill Gran Moravia Cheese & Chilli Sables
2 tbsp honey
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2 tbsp butter
Directions
Preheat oven to 190c.
Pat the pork fat dry with kitchen paper. Use a sharp knife to score the fat of the pork in a criss-cross pattern. Season it generously all over with salt. Place on a baking tray in the centre of the oven for approx. 45 minutes, keeping an eye on the pork fat. If it darkens too much, cover with foil so it doesn’t burn. Rest for 15 minutes.
Parboil the parsnips in salted boiling water for 5 minutes, drain well. Place the parsnips in a baking tray and drizzle over a little oil. Season well and roast for 30 minutes. 10 minutes after the parsnips go into the oven, place the pears on a baking tray, sprinkle a little salt over and place on another shelf in the oven for 20 minutes.
In the meantime, blitz the sables in a food processor until it resembles a crumb.
Warm the butter and honey together and pour into a large bowl. Add the cooked parsnips and coat them generously in the honey mixture. Pour over the crumbed sables and place the parsnips back in the oven for a further 5 minutes.
