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Roast Rack of Pork with Fennel, Honey and Mustard

Roast Rack of Pork with Fennel, Honey and Mustard

Real comfort food – not much beats a delicious roast dinner and even better when you don’t have to worry about getting all the timings right as this recipe cooks all in one tray. Its really quite simple and the flavours are beautiful especially as roasting with the bone adds extra flavour. Try to buy a prepared rack of pork or have your butcher prepare your rack of pork by cutting it away from the bone, leaving it attached only at the bottom. 

Serves: 4 to 6

Preparation Time: 20 minutes

Cooking Time: 1hr 45 mins


1kg pork rack

2 springs of fresh rosemary

2 fennel bulbs, trimmed, cut into wedges

4 large potatoes, peeled and cut into wedges

4 banana shallots, peeled and cut in half

3 garlic cloves, peeled 

2 bay leaves

2 tbsp olive oil

½ cup white wine or apple juice

½ cup  water

4 fresh sprigs of sage

salt and black pepper to taste

2 tbsp  honey

1 tsp mustard 


Pre-heat the oven to 200°C.  Place the vegetables and herbs in a medium sized roasting tin.  Season with some salt and pepper. Season the meat and set this on top of the vegetables.  Drizzle the olive oil over the meat and vegetables and then pour the water and wine/juice around the base.  

Roast for 1 1/4 hours, basting the vegetables and meat with the juices several times.  By the end of the cooking time the potatoes should be juicy and crispy on the outside, and the meat should be golden and cooked through.

Mix the honey and mustard together and spread this over the top of the roast . Return to the oven and cook for another 15 minutes until the fat on the meat is nicely glazed.  Remove from the oven, cover with foil and allow to rest for 15 minutes before serving. Cut the meat into pork chop sized pieces.  Place the meat in the centre of a platter, and surround with the vegetables to serve with the remaining juice.

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