Roast pork for summer or winter

Name: Roast pork for summer or winter
Yield: Serves 6
Ingredients: 6-cutlet rack (1.6 kg/3 lb 8 oz) free-range pork, fat on; 90 g (3¼ oz/2 bunches) rocket(arugula), rinsed and trimmed; 1 teaspoon fennel seeds; 2 tablespoons olive oil; 2 mangoes, flesh removed and cut into wedges; 1 teaspoon sea salt; 1 tablespoon sea salt; 2 tablespoons lemon juice; 1 teaspoon caster (superfine) sugar; 1 large red onion, thinly sliced; ¼ teaspoon ground white pepper; 1 tablespoon apple cider vinegar; 20 g (¾ oz) butter; 1 onion, finely chopped; 2 garlic cloves, crushed; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; ½ teaspoon dried Greek oregano; 5 green apples, such as granny smiths, peeled and finely chopped; 60 ml (2 fl oz/¼ cup) caramelised balsamic vinegar; ½ teaspoon Chinese five spice

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

Pork works so well with fruity flavours, and it’s one of those roast meats that is great for either summer or winter dining. I’ve given you both options. The summer version is served with a colourful mango salad that features hot-pink pickled red onion and is, in its sunny brashness, the culinary equivalent of a Hawaiian shirt. The winter version is served with a gently spiced warm apple sauce, which sartorially could be linked to a well-loved and cosy jumper.