Roast rack of pork with red fruit and balsamic glaze

Prep time 10 minutes Cook time 60 minutes

Serves 4 people



  • 1 x 5-6 pork rib rack
  • 1 tablespoon oil
  • Salt and pepper to taste


  • 1 x 400 g satsuma plums in syrup
  • ½ cup raspberry conserve
  • 50ml balsamic glaze
  • ½ teaspoon cinnamon ground
  • 100g cranberries or red currants
  • Salad or vegetables to serve


  1. 1.
    Season the pork rack with salt and pepper and rub with a little oil.
  2. 2.
    Place the rack into an oven proof baking dish and roast the rack for 25 minutes per 500 g in the preheated oven for 180°C.
  3. 3.
    Drain plum and pour juice into a small saucepan with the raspberry conserve, balsamic glaze and cinnamon. Stir over a low heat and simmer until syrupy.
  4. 4.
    30 minutes prior to finish time on roast remove and brush liberally with glaze. Continue basting with glaze every 10 minutes until roast is cooked.
  5. 5.
    Add plums to remaining glaze and heat through.
  6. 6.
    Remove roast and sprinkle red currants on the glazed roast.
  7. 7.
    Serve rack with plums in the glaze accompanied with salad or vegetables

General Information

If cooking rack rind on, add the fruit to the glaze and serve on the side.

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