Julie Le Clerc: Cognac-glazed roast pork rack with sage

Picture / Carolyn Robertson

Serves 4

1kg pork rack
1/4 cup fresh sage leaves
sea salt and freshly ground black pepper
2 Tbs olive oil
1/2 cup cognac
3 Tbs brown sugar

1. Preheat oven to 150C. Cut deep slashes in the pork and stuff a few sage leaves in each cut. Season pork with salt and pepper. Heat a frying pan, add oil and brown meat all over for 5 minutes. Transfer pork to an oven pan.

2. Combine cognac and brown sugar and pour half this glaze over the pork. Roast pork slowly for 1 hour 15 minutes, basting with remaining glaze 2-3 times during cooking. Serve pork thickly sliced with the juices from the pan. Roast kumara works well as a side dish.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.