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Method

Trim and tie the pork rack.
Mix honey and oil and brush over pork.
Sprinkle with lemon thyme.
Season.
Smoke for 10 minutes.
Baste again with oil mix.
Roast 190ºC 1 hour, reduce temperature to 150ºC to finish cooking. Rest at least 10 minutes.
Serve with parsnip, fennel puree, glazed apple and a roast garlic demi-glaze.

French Rack of Pork

Preparation: 10-15 mins

Cooking: 60-90 mins

Serves: 4

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Ingredients

1 Frenched rack of pork
1 tablespoon manuka honey
50 ml olive oil
Finely chopped lemon thyme
Maldon salt and ground black pepper
Manuka smoker set

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