- 6-bone pork loin rack, French trimmed
- 2 heads garlic
- 1 cup cooked chestnuts, finely chopped
- 1 bunch parsley, finely chopped
- finely-grated zest and juice of 1 lemon
- 1 tsp capers, finely chopped
- ½ cup extra virgin olive oil
- sea salt flakes and freshly-ground black pepper
- 4 cups wild green leaves
- ½ cup toasted hazelnuts, chopped
- 1 pink grapefruit, segmented and chopped
Preparation time: 25 minutes + refrigeration overnight
Cooking time: 1½ hours
1 Preheat oven to 220°C. Score the pork skin in fine parallel lines, then pace on a rack over
a baking tray and refrigerate uncovered overnight. Wrap the garlic in a double layer of foil
and bake for 45 minutes. Cool, then squeeze the cooked cloves into a bowl and mix with the
chestnuts, parsley, zest and capers.
2 Make an incision in the pork loin halfway through the main muscle, starting at the rib
bones. Stuff the garlic mixture in, then secure with kitchen string. Rub with half the extra
virgin olive oil and season generously with salt.
3 Bake for 30 minutes, then reduce heat to 180°C and bake for a further hour. Increase
heat to 220°C and bake for a final 20 minutes. Set aside to rest for 10 minutes.
4 Meanwhile, pour the remaining oil in a pan and fry the wild green leaves over a high
heat for 2 minutes, until wilted. Drain in a sieve, then toss with the hazelnuts, grapefruit and
lemon juice. Season with salt. Carve the pork and serve with the greens.