- 2.2 kg rack of pork, rind scored
- 1 tbsp olive oil
- 1 tbsp coarse cooking salt
- 3 large granny smith apples, peeled, cored, sliced thickly
- 1 tsp sugar
- Ground cinnamon
Pat the pork rind dry with paper towel. Place the pork on a rack in a baking dish. Rub the rind with oil, then salt.
Roast for about 40 mins, or until skin blisters. Reduce oven temperature to 180 C (160 C fan-forced) and roast for a further 40 mins or until pork is just cooked.
Meanwhile, to make apple sauce, place apples and ½ cup (125 ml) water in a medium saucepan; simmer, uncovered, for about 15 mins or until apple is soft. Stir in sugar and cinnamon.
Serve pork with apple sauce.