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Rack of free range pork with nectarine chutney

Peter’s sumptuous roast pork recipe is the perfect addition to any festive feast.

Rack of free range pork with nectarine chutney


Handy tips

• To serve six, Peter recommends a 7 to 8 bone pork rack. Ask your butcher to French the pork rack for you, leaving the
skin attached

• When choosing the nectarines for the chutney, look for slightly firmer fruit. This chutney recipe will work equally
well with golden plums

• When roasting the potatoes try part boiling them for 5 minutes before roasting them to give a crisper potato

• You can use this method of brining and roasting for poultry as well as pork

• Resting the roast when it comes out of the oven for at least 15 minutes is essential for the juices to run back into
the meat and give you a succulent tender roast

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Rack of free range pork with nectarine chutney.


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