Peach-Glazed Pork Rack with Celery Lentil Salad
Get your friends and family around for this pork on the spit! A great pork rack recipe that can be adapted for lots of flavours. Serve with a fresh, crunchy, nutty celery salad that will have you coming back for seconds!
Prep: 15 minutes + overnight dry brine - Cook: 1 hour - Serves: 8 - Difficulty: Capable Cooks - Recipe: Hayden Quinn
Ingredients
4kg pork loin 8-point rack, rindless
1 tablespoon Squeaky Gate Olive Oil (The All Rounder)
Butchers twine
Dry Rub
2 tbsp table salt
1 tbsp freshly ground black pepper
2 tsp garlic powder
2 tsp smoked paprika
1 tsp dried oregano
Peach Glaze
1 cup peach jam
2 tbs Western Star Original Salted Butter
1 tbs soy sauce
2 tbs Squeaky Gate Apple Cider Vinegar
Tahini Sauce
1/4 cup tahini
1 tablespoon Dijon mustard
1 tablespoon runny honey
1/2 lemon, juiced
1/4 cup warm water
1/2 teaspoon sea salt
Lentil Celery Salad
2 stalks celery, sliced into 1cm pieces
1 small fennel, very finely sliced
1 ½ cups cooked lentils
4 spring onions, green part finely sliced
Method
Step 1. Mix all Dry Rub ingredients together. Score the fat side of the pork rack with a sharp knife, with shallow slices about 2cm apart. Rub the rub ingredients over the pork rack really well. Place in the fridge to dry brine overnight, or on the kitchen counter for 1-2 hours.
Step 2. Light the coals on the Everdure FUSION to medium-high. Use butcher’s twine to tie between each bone, pulling tight to the roast forms a more uniform shape to help the pork cook more evenly, and stops any meat coming loose during cooking. Rub the meat all over with the olive oil, then insert the roasting rod through the pork and secure. Place on the BBQ spit and cook for 20 minutes.
(note: Check every 30 minutes and top up the charcoal as needed.)
Step 3. While the Pork is starting to cook, make the Peach Glaze by adding all ingredients to a small saucepan over medium heat and mixing until melted and combined together. Cook, stirring and reducing for 3-4 minutes, until thick and glossy.
Step 4. Brush on a layer of glaze over the pork, then continue cooking for 10 minutes, brush glaze on again and cook for another 10 minutes, until the pork’s internal temperature reaches 70 degrees.
Step 5. Remove pork from the rotisserie and allow it to rest for 20 minutes before slicing.
Step 6. To make the Tahini Dressing, mix all ingredients together to combine.
Step 7. To make the Lentil Celery Salad. Add all ingredients to a bowl and toss to combine. Spoon over a few tablespoons of the tahini Dressing and toss to coat.
Step 8. Serve each portion with a chunk of Peach-Glazed Pork and a serving of Lentil Celery Salad. Drizzle over the Tahini Dressing to finish.
